E 'on the first day for months now that I finally time to sit quietly for a moment and post a recipe that ... intense months! In this recipe I thought about it a lot, in the wake of the beloved Terry and its wonderful herbs!
passion for wild herbs has sent me my father, with whom a child I used to go around collecting a variety of fruits, mushrooms and herbs, various ...
Among them my favorite is by far the clematis, clematis or as I read on the internet trying to figure out what plant it was. The taste is bitter, similar to that of wild asparagus, but it is much easier to find! E 'is delicious with pasta, is a pancake, but watch out, because it is toxic in large quantities (Still, many plants are, it is also the parsley!), So should be eaten only the tops of the shoots and advice: Gather not ever close to the sea ... I do not know why but what grows there is very strong and annoying ... I assure you, I tried it on my skin, I was two hours with burning eyes only to have it put on Fire!
Be '... re-read what I wrote, I hope not to have scared ... it's really good and like all things just to use it wisely ....
The recipe is very simple (for 3-4 people):
Wash and clean the clematis, put it in a saucepan with a little 'oil and salt and cook with the lid and heat until it becomes tender (usually about 15 minutes), if necessary add a bit 'of water. A
, beat a few egg yolks and emulsionateli with the cooking oil of clematis you have made it cool to not cook the egg.
Boil 300 grams of fresh Troccoli (alternatively spaghetti), drain and add the sauce, stirring quickly.
Serve immediately because, as the traditional carbonara, the egg tends to congeal. Bon Appétit
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