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The
menu and table should ideally be all in yellow, a colour that
expresses vitality, strength and joy, like the mimosa.
For an appetiser one might start out with small savoury profiteroles
filled with mascarpone and gorgonzola, or caprino goat's cheese
and hardboiled eggs. To follow, try millet with asparagus, brie
and primulas. The recipe is very simple: proceed as for a normal
asparagus risotto, but using the millet instead of rice, adding
cubed brie at the end and decorating with crowns of yellow primulas.
For the second course, a delicate salad of corn with soy beans,
julienne of carrots, golden apples and sliced radish with flakes
of pecorino: light and perfect for spring.
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