by Ippolita Douglas Scotti:
My Grandmother Francesca told me a lot of fairytales, and she swore that this recipe belonged to a French witch who loved the smell of spring and sea breezes. The witch would share her meals with mermaids and tritons. One cloudy morning after her spring ritual, she disappeared into the water. Legend has it that on the 21st of March, in the morning, on the shores of Brittany, you can see a pink cloud dancing on the sea. I absolutely believe it, and you'll do the same after a generous amount of fruity white wine—perfect for this recipe!
Nuvola Rosa (Pink Cloud)
6 slices smoked salmon 1 cup plain yogurt 3 egg whites 2 tablespoons fresh chives
Follow Grandmother Francesca’s advice on making this recipe:
On the 20th of March, combine salmon, butter, and lemon juice in a blender or food processor until creamy.
Mix cream together with cottage cheese and yogurt. Beat egg whites until thick.
Gently mix in the chives.
When the cream turns a tender pink color, pour it in a mould and put in the fridge overnight.
On Equinox morning, remove the mould and enjoy the Pink Cloud.
Serves 4