Carrot frond chimichurri
Servings: 250 ml (8 1/2 fl oz/1 cup)
Chimichurri is a South American uncooked green (verde) or red (rojo) sauce, and is as popular a condiment there as tomato sauce is here. Coriander and parsley usually make up the bulk of the ingredients, but here we have substituted the herbs with carrot fronds, which give the sauce an earthier, more subtle green edge.
- 90 g (3 oz/3 cups) carrot fronds, finely chopped
- 125 ml (4 fl oz/½ cup) olive oil
- ¼ teaspoon chilli flakes
- 50 g (13/4 oz/1/3 cup) finely chopped shallot or red onion
- 3 garlic cloves, finely chopped or crushed
- 2 tablespoons white-wine vinegar
- 1–2 tablespoons freshly squeezed lime juice
- salt and pepper, to taste
Combine all the ingredients in a small bowl and season to taste. Leave to rest for 30 minutes to 1 hour to allow the flavours to develop. Serve over grilled meat or fish.
Fennel flower grappa
Servings: 500 ml (17 fl oz/2 cups)
This is one very grown-up drink. It is one for the men and women of the old country and, if you grew up in Italy, this drink will definitely take you back to your childhood. Otherwise, it will make you behave like a child, so there are no losers here.
The grappa’s intense aniseed flavor from the steeped fennel flowers makes it a seriously good mixer with ice, fresh lime and soda water or prosecco.
- 6–8 fennel flower umbels
- 500 ml (17 fl oz/2 cups) unflavored grappa
Choose the freshest flowers for maximum flavor to make your grappa.
Wash and dry the flowers, then spread them out on a wire rack and leave to dry for 2 days in a cool, well-ventilated area.
Once dry, pack the dried flowers into a large sterilized glass jar or bottle (see page 14) with an airtight lid. Pour over grappa and leave to macerate for 8 days.
To finish, line a fine-mesh sieve with a piece of muslin (cheesecloth) and strain the grappa. Store in a sterilized glass jar or bottle in the refrigerator and drink cold.