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Taro with Olive Oil






Taro is the Polynesian staple, usually baked or boiled, it is quite starchy and very filling. Being Italian I like to use olive oil, so after cleaning, peeling, cutting and boiling my taro, I dressed it with olive oil, salt flakes and chopped spring onions. It was truly yum!!!











Photos and Recipes by Alessandra Zecchini ©

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  1. LeniaOctober 24, 2011 at 12:07 AM

    Never heard of taro before!It looks yummy!Have a great Sunday,dear!

    ReplyDelete
  2. UnknownOctober 24, 2011 at 12:59 AM

    ho assaggiato il gelato al taro qualche anno fa in Cina... era color lilla e mi piaceva molto! vorrei provare a piantarlo nel mio orto.. tu dici che crescerebbe in Italia?

    ReplyDelete
  3. Priya SureshOctober 24, 2011 at 4:48 AM

    Wow fresh taros, looks excellent..

    ReplyDelete
  4. AlessandraOctober 24, 2011 at 9:47 AM

    @ Wagashi, dove abiti? Se gela non puoi crescerlo fuori, ha bisogno di caldo. Ho portato un pezzo di radice a mia madre anni fa e l'ha cresciuto in un vaso in casa a Milano, solo per le foglie che sono bellissime e giganti.

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