I had to grab a bunch when my eyes met with those little beauties at the market. I did not know what to do with them. But then, I don't need to plan ahead really when I get a hand on such tenderly beautiful, beautifully tender veggies.
Chop about 1/3-1/2 off the head, peel the fibery leaves and the skin off, no need to scoop out any hairy stuff, drop into acidulated water, better wipe with a lemon wedge. I use some cheap rice vinegar and water. Caress them one by one, give a little gentle kiss, place in the steamer flat side down. Steam until tender. Check tenderness by inserting the tip of a knife.
Let it cool a bit on the plate. Chop some fresh thyme. We have some French thyme in the yard this time of the year. Salt, pepper, drizzle of some good olive oil and fresh squeeze of lemon juice...
Ohh....
Sevgili Otto, Ankara'da nefis deniz ürünleri yapan bir restoranimiz var, adi Kalbur. Onlar bebek enginarin icine peynirli dereotlu bir karisim doldurup, cop siste izgara yapiyorlar. Nefis, nefis, nefis oluyor! Steaming'den hemen sonra uygulanabilir. Ya da en guzeli yazin birlikte Kalbur'da yenebilir;)
ReplyDeleteIlknur, Burdur askeri ussune paket servisi var mi bunun? Bu yazi Burdur'da asker olarak geciriyorum. Bu peynirli dereotlu ic cok super bir fikir, ilk firsatta denenecekler listesine aldim. Firsat bulur da gelebilirsek, Kalbur'dayiz artik.
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