Minta Eats

What’s Slow Food? Slow Food is all about food which is good, clean and fair. Food which taste great and was made with passion and heart. In Poland we have four regional SF conviviums: in Kraków, Lódź, Poznań and Warsaw. Last Saturday (16th of May) I’ve attened the meeting of the Warsaw convivum which was dedicated to early greens (nowalijki in Polish): asparagus, salads, starwebberis, herbs, radishes etc. Each meeting of Warsaw SF consists of two parts. First is the lecture held by some expert. This time our sepcial guest was dr Ewelina Hallmann form the Warsaw Agriculture University. The second part is feast. Despite the rain and cold weather that Saturday was great – inspiring, tasty and educational. Looking forward to join the next meeting.

To find out more about the meeting click here.

You just can not love asparagus – it obvious , isn’t it? They come once a year and You can do with them everything – grill them, bake them, steam them, eat raw…yum. So I really can understandif someone feels miserable seeing dried out stalks standing on the grocery’s counter. Or someones discomfort seeing quite highy prices of asparagus (especially in the beggining of the asparagus season). But to HIT someone because of the asparagus price? Well, personaly I wouldn’t go that far. But one German asparagus fan went.

As Reuters reports, somewhere outside Berlin a furious motorsit punched a 24-year-old woman selling vegetables, white asparagus among them. Though the police don’t say how much the woman asked for her white asparagus, bu the motorist went soo mad that he even threaten her with his dog.

“The motorist said her prices were totally over the top,” said Dietmar Keck, police spokesman in the Havelland district west of Berlin. The police is now looking for the furious motorist.

Want to know more about asparagus? Find out about cooking methods and other varieties.

And here’s a recipe for some easy pasta with asparagus

Spring is here! Really! And I think that this simple pasta is one of the most Spring-ish dish You could make. Light, hearthy and health, perfect for May dinner or lunch.

Spinach Tagliatelle with Asparagus and Gorgonzola
(Serves 4)

500 g spinach tagliatelle
500 g white or green asparagus
250 g ricotta cheese
150 g Gorgonzola
2 tsp black truffle paste
olive oil
freshly picked parsley

Cut off down 2 cm of asparagus sticks, peel hard skin if it’s necessary. Put into a tall or steam cooking pot. Meanwhile boil water with salt and few drops of olive oil, add pasta. On smal pan heat truffle paste, add crumbled grigonzola and ricotta, mix and heat slowly.

When asparagus will be al dente, drain them and cut in 5 cm pieces. Drain pasta, put into warmed bowl, pour with cheese souce and scatter asparagus over the top. Eat, drink white wine an go for a walk (dishes will wait).