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Two
1 litreEasy
By Frank Camorra and Richard Cornish
Published 2009
WATCHING ROGER FELIP FROM MAS TRUCAFORT IN TARRAGONA MAKING A PAELLA FROM SCRATCH WAS INSPIRATIONAL (SEE PAGES 300-303). EVEN BETTER, HE MADE IT WITH A JAR OF PRESERVED ARTICHOKES FROM HIS OWN CELLAR, WHICH HE HAD PREPARED FROM THE ARTICHOKES GROWN IN HIS OWN GARDEN. IN THE SPANISH HOME KITCHEN, THE USE OF PRESERVED FRUIT AND VEGETABLES IS ALWAYS COUNTER-SEASONAL. IF THE ASPARAGUS ARE GOOD IN SPRING, YOU’LL BE EATING THE PRESERVED ONES IN SUMMER AND AUTUMN. IF THERE ARE QUINCES IN THE AUTUM