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.

Risotto is probably the king of Italian cooking for me. Its texture when done right is amazingly soft while not being too heavy and allowing you to enjoy a myriad of different tastes - the rice, the stalk, the cheese, the vegetables, the wine...