10
Feb

tempura-cavolicelli & sage 2 copyForaging has been all the rage for some time now but in many countries people have been doing it forever. In Lebanon, people go out in the spring to pick wild greens they call sliq and in Sicily, where I am right now on Mary Taylor Simeti‘s farm, they pick whatever is edible and use it one way or another. It was my first time there in February and I was surprised by how glorious the landscape was with almond trees in full bloom and the fields covered with yellow flowers, some of which are edible cavolicelli flowers with a slightly peppery taste. As I was admiring and tasting them, I suggested to Mary that we try them tempura style. She liked the idea and we picked some, together with sage leaves, a green cauliflower and a pumpkin to do a mixed tempura.

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