As a follow-up to our dinner at Caselulla (where nary a micro-green was to be seen or eaten), we attempted to recreate their Spring Fever Crostini (see May 24, 2012).  We had to make a couple of substitutions—fresh peas for fava beans, Spanish chorizo for Mexican—and we did not have any pea sprouts to use as a garnish.  Even so, the finished dish was very close to the original.  It was delicious and a lot of fun to reverse-engineer the recipe from our recollections of the flavors.

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