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8
servingsEasy
Published 1989
If Patricia Wells reads this text she may remember the fresh Persillé de la Rosière that she brought me back from the Tarentaise in August 1980. After a very nice long stay in my cellar in Annecy, it turned all moldy and gray. I crumbled it into the green taillerins here, made with the soup greens sold by the farm ladies at the market. Even not-too-dry goat cheese does very well in this dish, which may also be creamed if you like, although I prefer it plain.