10 oz Wholewheat spaghetti (to 12) -or- 10 oz Home-made noodles 2 tb Fresh parsley
very finely chopped 2 tb Sesame or walnut oil Salt and pepper :
to taste 6 oz Blue cheese (to 8 oz.)
crumbled 8 Red bergamot flowers :
(petals of) Cook pasta in plenty of boiling, salted water until 'al dente.' Drain and transfer to serving dish. Toss in the parsley and oil; season to taste. Sprinkle on the cheese, then toss in the bergamot petals. Serve immediately. Note: Personally, I think the walnut oil goes better with this. From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett Columbine, 1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by Cathy Harned.
How To make Blue Cheese Pasta with Bergamot's Videos
B. Organic Episode 301
Foraging Fun - Forager Andy Benson (also an educator at the National Mississippi River Museum & Aquarium in Dubuque, Iowa) talks about why he chooses wild edibles for his daily diet and joins Michele in her own backyard to share how to prepare a few of his favorite wild edibles like Wild Bergamot, Chicory, Cattails, Milkweed Pods and Sumac.
What's Cooking with Paula Deen - Naomi Whittel
Welcome to What’s Cooking with Paula Deen! Spend a little time with Paula as she talks to her fans, makes some great dishes, helps with cooking problems, and gives some useful tips on how to make cooking easier and a whole lot more fun!
I've got the sweetest guest on this week's What's Cooking with Paula Deen this week—the gorgeous Naomi Whittel! She's kind enough to talk anti-aging with me.
Alpine Pasta with apple sauce & crispy onions - Valentine Warner
A bit of a bonkers dish – the best cheesy macaroni ever, topped with amazing apple sauce and must-have mor-ish crispy onions. The creamiest Winter warmer you’ll ever eat!
To help support this channel & get extra, exclusive recipes every week sign up to my Patreon.com site.