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On Wednesday I went to Ventimiglia market with my friend Patty and bought several unusual Italian vegetables, an opportunity to prepare some unique Springs starters.
On the video, I show what we found at the market, and below you will find all the recipes: Ventimiglia Market
When the first fave beans and fresh peas appear on the market stand, my heart fills with joy just thinking about Spring Minestra.
More than a recipe, this Spring starter is a ceremony to celebrate Spring.
The fresh vegetables are piled in layers and covered with lettuce leaves to preserve the green colour of the produces.
It can be eaten warm or at room temperature, a perfect Spring starter for the unpredictable weather during this time of the year.
They look like chive but they are bitter and chunkier. Here is how to cook them.
- Remove the roots and boil them for 3 minutes in salted water.
- Drain and season with extra virgin olive oil and salt.
Puntarelle are chicory shoots, in Rome, they are cut very thin and seasoned with anchovies and garlic. If they are long, they will curl once cut.
It is an uncommon vegetable and makes a perfect unusual Spring starter your guests will love. If you cannot find Puntarelle you can use endives for a similar result.
Zucchini Trombetta di Albenga
Such unusual shape, those zucchinis are crunchy and have a nutty flavour.
As a Spring starter, I like to make Zucchini Pasta with Ricotta.
There are many Spring starters recipes I make with these zucchinis, but regular zucchinis will do as well.
When you buy regular zucchini always buy the thinnest ones.
They will be less watery and have fewer seeds.