aprile 19, 2012
It is not the green nor the honey scented air. Shifts and shades are what makes the spring interesting, just as it happens in life. The green that gradually fades from hill to hill, the fields decorated with arabesques of yellow flowers or still the skies sailed by the heavy clouds of a quick-tempered spring.
Spring is made of surprising shifts from rain to clear weather, of shadows dancing over the fields following the path marked by the clouds above. It’s the variety and the unexpected surprise that make spring the most enigmatic of the seasons.
I made this salad for the first time to use a bountiful amount of spring ingredients, then I tried it again, savoured it on many occasions with different people, with friends and students at a cooking class. As it happens with spring, the shifts and the shades are what makes the salad interesting: cold, warm and hot in the same dish, the metallic taste of the artichokes and the milky cheese, the fresh herbs and fruity olive oil. It’s a game, ingredients are playing hide and seek to represent spring in a bowl of warm salad.
We decided to try again to tell a recipe through moving images, spoken words and (strong) Italian accent, I hope you all will appreciate it as much as I appreciated your loving feedback last time… so this is the result, once again thanks to the precious collaboration with TVedoTV.
– Press AD to listen to my English translation of the salient steps. –
So what do you think? I tried to follow your advice and smile more, hiding the emotion behind an orange shirt to give even more colour to the video! I also tried to control the repeated words, but maybe this time a very simple would have been just perfect to describe the salad, don’t you think? Isn’t it the most simple and tasty warm salad?
To wish you an amazing weekend, a few pictures of the Tuscan countryside in the dancing springtime: just look how colours, shades and landscapes change within 20 kilometres and 20 minutes by car.