I talk and talk, I promise and promise, and then I don't fulfil .. I'm just a lot of talking and a badge (do you remember this quote from "The Untouchables"?). Every single time, in fact, I come here, I tell you that my presence on this blog reduced a lot, that I'll make up for it, that you'll see me more often, and then I cook less and, therefore, I further reduce my presence on this poor blog. Does saying that I'll patch things up bring me bad luck? Does life beyond the blog really absorb me so much?
Whatever it is, I really hope I'll be able to cook a bit more in the next weeks, 'cause maybe I'll have a bit more time available (but I added the "maybe" just in case). But don't worry, in the past weekend I relaxed a bit and I cooked (hallelujah, hallelujah), so you'll have the pleasure (or displeasure) of seeing these 2 or 3 new recipes soon. Of course, if only I'd remember to take pictures every time I cook something new, maybe my blog will definitely improve, but I can't ask myself too much.
Coming back to topics much more interesting than my (lack of) mental health, let's talk about today's recipe. Some time ago I saw this recipe over at Manu's menu and I fell in love; so, thanks to a visit to the farmers' market on Saturday morning, I bought a nice bag of zucchini flowers and I made this delicate and springy risotto. A memorandum for me: next time remembering to make Parmigiano baskets before the risotto would be good: I remembered too late, and so I didn't make them. "More attention" will be my mantra from now on (and I know that mantra is going to fail). But, with Parmigiano I planned to use for the baskets, I made a hell of a creaming … ergo every cloud has a silver lining.