Ingredients
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100 gr
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some
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1
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-
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Directions
Provolone o Caciocavallo reminds me of my childhood, in the old kitchen of my mum and dad, when we still had the wood-burning stove that my mum also used to cook string cheese with ham or with some porcini mushrooms.
The broad beans remind me so much of my grandpa with his white moustache and always so fragrant (il profumo del mio nonno, cosi dolce!). During summer time he ate so many broad beans with pecorino cheese, that the mountains of broad bean’s skins covered his face, so satisfied by his dinner, with his face reddened by the glass of red wine.
These two ingredients have saved many of my summer dinner, when I eat by candlelight with the song of cicadas…. and they give me always a sweet smile because their flavours take me back in time, when I was still a child!
Steps
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1
Done
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Preheat the oven to 200 degrees. |
