pink Lady

Description

pink Lady

There was no recipe. There was no name either.

This one I made up. I gave it its name.

I had never known this meze before.

On that day there was a compound party, a welcoming party for a fresh beginning in the new neighbourhood — which will be my homeland for a few years. Seven, eight different nationalities on one table. And the inquiry: everyone brings a homemade dish to set the table. That is how we bring up the diversity on the table.

So — I always loved the beetroot. I don’t know why.. and don’t want to analise the why…

The dark red colour. Smelling the wet earth, this humidity, like the smell of the soil after the rain.

It is the kind of food that gives back. It cleans the blood and moves it, it carries iron and folate, it works quietly for the liver. The deep red is not only a colour, it is the medicine itself.

I open the fridge and here they are.

I boiled them until I could take off the skin of the beetroot with my thumb, easily, gently.

The water turned the colour of wine. I kept it for the day after, to use in the fresh homemade pasta — add the colour red for it.

Then it was time to shape it. I started to crush it with the fork — no machine, no blender, to keep the water from overflowing. Read for more —> comments

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