Once a year, these scrumptious beauties come out. They are such a treat in part because of their infrequent company- you are always delighted when they come back to visit. My chef friend is also quite happy that in our region, they are relatively inexpensive when compared to larger markets. So, after cleaning seven pounds of them, she began to experiment. In the last two weeks we have tried them with butter and sherry over Iranian saffron rice. With onions and parmesan over pasta. With olive oil and garlic. With rum and marsala. I am getting used to being a guinea pig for 4-star life.
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