Marigold Vinegar

 

Pick the marigolds and shake them well into the garden to save all the insect. Pick a few little tender leaves too.

Next rinse the flowers well: fill the sink with waters and wash the flowers, then repeat several times, until you are sure that there clean. Place them on a clean tea towel to drip and then gently remove all the petals and put them in a clean sterilised mason jar. Add some leaves too and press down well. 

Cover with white wine vinegar and close. Store in a dark place for a few weeks before using. Use as regular aromatic vinegar, for dressing salads etc.

Photos and Recipes by Alessandra Zecchini ©

Onion weed and Parmigiano fritters

 

Yeah onion weed time again!! Pick some fat one, as many as you can, wash well the juicy bulbs and chop finely, adding some green stalks and a few flowers. Mix three eggs with 2 tbsp of self raising flour and 3 of grated Parmigiano, add salt and pepper to taste and then the chopped onion weed. Fry in olive oil until golden and crispy. So yum!

 Photos and Recipes by Alessandra Zecchini ©