A recipe from Beth Gardner in The Guardian.
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.
