Spring is finally here, days are longer, sky is blue, the sun is mild and a nice breeze is coming from the see. I feel like celebrate it with something cute and cheerful.

A host of golden daffodils,
Beside the lake, beneath the trees
Fluttering and dancing in the breeze.

Continuous as the stars that shine
And twinkle on the milky way,
They stretch’d in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance
Tossing their heads in sprightly dance.

The waves beside them danced, but they
Out-did the sparkling waves in glee: –
A poet could not but be gay
In such a jocund company!
I gazed – and gazed – but little thought
What wealth the show to me had brought. (William Wordsworth)

When I was a child, daffodils were the first flowers to blossom in spring, we lived in the Tuscan countryside there were wild daffodils near everywhere. We used to pick them up and bring them to school, our primary school was an old country school with about 20 students, that has been dismissed soon after moved to middle school.

Now I live a very different life, in a metropolis, I speak a different language and I can only travel from time to time to Tuscany. I still believe myself very lucky because my flat’ windows (I would say my kitchen‘s) overlooks a large garden full of spring flowers and the see, but still I miss the smell of daffodils, and late in June, the smell of lime trees that grow in my parents’ garden.

So, to keep up this spring spirit, today for dinner I prepared those meet daffodils: they are very popular those days in family cooking in Tuscany and you can buy ready to put in the oven in any supermarket. But they are very easy to prepare and there is no need to buy them ready, especially because you can’t choose the meet, the cheese and the sausage you want use.

Meat Daffodils 1

Ingredients

500 gr. of veal medallions sliced in 12 thin slices

150 gr of fontina cheese or cheddar, thinly sliced

3 cottage sausage cut in four piece each

Olive oil, salt and pepper to season

Directions

In a 12 capacity muffin tin line paper cups and line them with the thinly sliced meat, cover with cheese slices as if they were petals and put a piece of sausage in the middle as show in the slides above.

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Gently remove from the tin, wrap the middle of the meet with a cooking twine, so that each of them will resemble a flower and place again in the paper bag in the tin.