A visit to Budleigh produced some of the ingredients for this rather fancy dish. Wild sea beet in both the pasta and also in the home-made ricotta. Wolfberry (goji) for the sauce and some wild marjoram.
November 21, 2010
This entry was posted on Sunday, November 21st, 2010 at 9:49 am and posted in cooking, foraging. You can follow any responses to this entry through the RSS 2.0 feed.
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