8 bunches of chive flowers
2 liters of water
1 1/2 teaspoons of salt
10 soup spoons of olive oil
4 tablespoons of roasted garlic, minced
6 soup spoons of wheat flour
3 eggs
1/2 cup of chopped parsley
1/2 cup of chopped thyme
Black pepper to taste
3/4 cup of white raisins
3/4 cup of toasted and chopped walnuts
Garlic-Potato strips for garnish
8 bunches of chive flowers
2 liters of water
1 1/2 teaspoons of salt
10 soup spoons of olive oil
4 tablespoons of roasted garlic, minced
6 soup spoons of wheat flour
3 eggs
1/2 cup of chopped parsley
1/2 cup of chopped thyme
Black pepper to taste
3/4 cup of white raisins
3/4 cup of toasted and chopped walnuts
Garlic-Potato strips for garnish
In a large pot, cook the chive flowers in boiling water with 1 soup spoon of salt for 30 minutes or until tender
Drain, chop well, and reserve
In a skillet, heat 3 soup spoons of olive oil over high heat and sauté the roasted garlic for five minutes or until soft
Add to chive flowers, add wheat flour, and mix
In a bowl, beat the eggs with a hand beater and add 1 soup spoon of parsley, 1 soup spoon of thyme, the remaining salt, and black pepper
Mix in with chive flowers and add raisins
Transfer to an oiled baking dish
In a bowl, mix together walnuts, parsley, thyme, and remaining olive oil
Spread over chive flowers and bake in a moderate oven (180°C) for 35 minutes or until golden brown
Let cool and serve, garnished with garlic-Potato strips.
