Slow Food Snacking

April 28, 2012 § 3 Comments

Slow Food Snacking

Yes we, Slow Food URI, love local (Narragansett Creamery Ricotta) cheese with nasturtiums after some work in the soil. Nasturtiums are edible flowers with lots of possibilities; they can be tossed into a salad, served as tapas with cheese and crackers, stuffed, pickled or turned into butter to enhance its flavor.

Nasturtiums are like beautiful women; boldness is to be expected. With every bite of this seemingly delicate flower you’ll experience a water-cress-like bite that not even arugula can deliver.

Renaissance ricotta, nasturtium and a chive flower packed on a cracked black pepper, gluten free Glutino cracker.

Nasturtiums can easily be grown and can usually be found a farmers markets from spring to fall.

Stay tuned for Fiery Ricotta Egg Noodle post.

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§ 3 Responses to Slow Food Snacking

  • paul says:

    I totally think that this nasturtium-type of snack looks most excellent…, but I’m a possibly a bit frightened by the causul link between beautiful women, boldness, and biting. No wait! Maybe I should ponder on this…

  • paul says:

    Wow the grammar is a challenge today! I’m shutting up now.

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