Saturday, February 4, 2012

Cooking Taro

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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