Blue cheese pasta with bergamot
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Source: The National Culinary Review, June'94 The brilliant red
bergamont flowers add a wonderful splash of color and give this dish
a spicy flavor. Serve the pasta with a crunchy side for a really
appetizing meal. From Cooking with Flowers. 10 to 12 ounces
whole-wheat spaghetti or homemade noodles 2 tablespoons fresh
parsley, very finely chopped 2 tablespoons sesame or walnut oil Salt
and pepper 6 to 8 ounces blue cheese, crumbled Petals of 8 red
bergamot flowers Method: Cook the pasta in plenty of boiling, salted
water until al dente. Drain and transfer to a serving dish. Toss in
the parsley and the oil and season to taste. Sprinkle on the cheese,
then toss in the bergamot petals. Serve immediately. Submitted By
SHERREE JOHANSSON On 10-23-94
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