Search Results for Kleinmarkthalle
Like many other mushrooms too, the coral tooth fungus is best fried and subtle seasoned with salt and pepper.
Only the green, knitting needle-like leaves are used. These can be eaten raw or blanched and fried. The leaves remain crisp and taste slightly salty and very aromatic.
The beads refine or decorate sparkling wine, desserts, sushi or wherever a sour, fresh citrus flavour is welcome.
The intense pink color of this fruit, especially of the fruit flesh, is a challenge for the eye and for the camera sensor.
The fruits grow in compact bundles and have a leathery, pale brown skin. The flesh is mainly eaten raw, but can also be processed into compote and canned foods.
The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.
The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.
In Italy, it is best roasted and spiced with Epazote.
The list of preparation options for eating chestnuts is long…
It is cut into small pieces for seasoning, especially for salsas.
The small white tubers have boiled about the consistency of marzipan and a pleasant nutty flavour. They can also be eaten raw, roasted or pickled.
Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.
The flower sprouts of bath asparagus, which look like green corn ears, are edible and are prepared like green asparagus or eaten raw.