No fancy meal or across the border getaway this year, but being together with our pooches is the best anniversary gift we could ask for.
…a tansy in my basket.
Tanaceto per frittata is what the description read when I spotted this among the herbs at the garden nursery, and as I didn’t know what tanaceto was at the time of purchase, I didn’t think 2.50€ would be a huge loss if it turned out to be an edible weed.
Good grief, was I close.
Tansy, as it turns out, can become invasive. I couldn’t find anything on the use of tanaceto/tansy in Italian cuisine but with a history that goes way back, and also as a known companion plant to roses and berries, it has a home here if it can survive our winters.
Whew! I can breathe a sigh of relief now that necessary garden renovations are nearly done, but as one task is completed, another swoops right in to take its place! Making ice cream is a task, you ask? Well not really if you have a machine to do the work. I’ve got something else in mind though, because after seeing kataifi cones being made on MasterChef Australia, I knew immediately that they were my kind of ‘thing’.
I had no idea that shredded phyllo dough also went by the name of kataifi, or that you can also make a rustic version of it at home. The pastry strands require a steady hand to pipe a thin line of batter in a concentric circle. It also demands patience because as you can well imagine, the mixture goes a loooooong way since so little of it is used at a time.
The strands of cooked dough are then wrapped around a metal cone and fried until crisp. If I can get my better half to hold the camera, I’ll definitely share the process in an upcoming post.