Although spring has sprung and flowers are blossoming on all the herbs in my garden, the nights are still cool enough for comfort food, though not the heavy ragus of winter. As I always have some home-prepared guanciale affumicato (smoked pigs’ cheeks) in my fridge, now that the rosemary is in flower—the blue and violet rosemary flowers are not only pretty and fragrant but edible—I will use these two ingredients to turn a tasty schiacciata toscana into a delicious salty, smoky, sweet treat for an aperitivo, the recipe I offer here.
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