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2 to 4
Easy
By Fred Plotkin
Published 2001
This is a classic springtime dish in Carnia, where a seemingly endless variety of herbs grow. If you live in a place where unusual herbs and greens grow, or have access to them, consider making this dish. Among the herbs to select are silene (called sclopit locally), hops, valerian, marjoram, fennel leaves, parsley, mint, sage, melissa, a little spinach, Swiss chard, verbena, celery leaves, or lemongrass. You will need chives or scallions separately, so do not include them in this mi