I know a bank where the wild thyme blows,
Where ox-lips and the nodding violet grows;
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine.
From William Shakespeare’s “A Midsummer’s Night Dream”
copyright 2010 Maria Liberati/Art of Living.PrimaMedia,Inc
A trip to the grocery store today brought thoughts of Shakespeare’s Masterpiece of A Midsummer Night’s Dream….in desperation and short on time I went to the closest little neighborhood grocery store for some fresh thyme for today;s lunch of Riso Greco…but was told by the clerk that they only sell dry thyme in ‘bustine’ (packages).
“Especially” she told me “because the best and freshest thyme is found growing abundantly ready for picking if you take a walk to the mountains here..she instructed me to just inhale the air and follow my nose and I will find the freshest thyme growing on the side of the walkway there..it is found on the way to the Santuario (Sanctuary)..
A quick trip to the mountains for a fresh supply gave me enough for the dish..and she was correct..fresher than this thyme one could not find…now I too ‘know a bank where the wild thyme blows’
(sorry I don’t have a photo of the dish..it was eaten before we could take one..but it is simply delicious)
1 cup of parboiled rice
1/2 cup passata di pomodoro (plain tomato sauce)
1/4 cup chopped onion or shallots
3 tablespoons of extra virgin olive oil
3 cups vegetable broth
1/2 cup chopped,pitted black olives
In saute pan place olive oil and chopped onions or shallots, saute for 30 seconds ,add in tomato sauce, then rice and broth, stir till cooked, approx 14 minutes. Then add in olives, and finely chopped fresh thyme. Stir and serve hot> Top with freshly grated parmigiana-reggiano cheese..
Visit me at OpenSky
See you at Hudson Valley Wine fest (Rhinebeck, NY)on Sept 9-12. I will be onstage with The Basic Art of Italian Cooking demos and booksignings of the latest book all weekend.