Ambrosiac musings of a food maniac

I love springtime. It's when some of my favorite green vegetables become available: snow peas, brussel sprouts, fava beans and the king of spring vegetables, the green garlic. When very young, before the bulb has separated into cloves, I like to slice them whole and make into green aglio e olio. A few weeks later, the bulbs are all grown up and can be used just as the plain dry garlic, but with a twist.

The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.