I make this basic pasta -- a blend of regular…
Lovely to look at. Lovely to eat.
If you see white currants, a cousin of red currants, at your local farmers’ market, buy them and eat them. Red currants are generally a bit more intense and earthy than white currants, which are milder and less acidic.
Most often used to jellies and preserves — because of their vibrant flavour and pectin quality — white currants can be used in salads and other dishes as garnish.