Tag: dandelion

Dandelion in the kitchen – Italian Cuisine

An unusual, tasty and versatile ingredient, which lends itself to numerous preparations. It is the dandelion, to which a gastronomic event in Alta Val di Non is also dedicated

It is called dandelion, but is known by many other names, including "dandelion" is "Showerhead". It is a plant known since ancient times for its property is benefits, which is also used as ingredient to prepare recipes fanciful and original.

The official name derives from the Greek: "Tarke", which means "turmoil", e "Akos", which means "remedy". It has therefore always been considered as a plant capable of restore order body.

The properties of the dandelion

As mentioned, the dandelion is known for its medicinal properties since ancient times. It has been used for centuries to combat various disorders and diseases. It has a high concentration of C vitamin, but also a good presence of iron is potassium. In its leaves and roots are also found vitamins A, B and D.

In addition, it contributes to purify the blood, reactivate the metabolism is regular the functions of kidneys is liver, expelling excess cholesterol. It also has digestive properties, inflammatory is diuretic (not surprisingly some call it "piscialetto"), thanks to flavonoids and potassium salts, and is indicated for depurative treatments.

The dandelion in the kitchen

With his flavor slightly spicy, the dandelion is used in many preparations: from appetizers to desserts. It matches well with the vegetables, both raw and cooked.

Often, its roots and leaves, but also the flower, are used for decoctions is herbal teas. Put in the batter you can fry and eat crunchy.

The leaves they can also be stewed in the pan, only with oil and a clove of garlic, and then seasoned with lemon; they are very good additions to omelettes, in savory pies and in soups, but also in the filling of fresh pasta.

THE flowers they can be used to give more flavor to salads; some keep them in oil, or vinegar. THE buds they are ideal for preparing tasty jams or jellies.

With the roasted roots prepares the dandelion coffee, a digestive drink similar to barley or chicory coffee.

In Trentino-Alto Adige

Between April and May, in Alta Val di Non, they are held Dandelion weeks, a culinary festival entirely dedicated to this product.

A network of restaurants and hotels in the valley offer dishes based on this freshly picked flower, bringing all its flavor and properties to the table.

The event is also accompanied by other activities: excursions guided, pilgrimages and a big one party of closing.

Dandelion omelette recipe and codfish "petals" – Italian Cuisine

Ingredients

200 g desalted cod
180 g dandelion
8 large eggs
8 dried tomatoes in oil
Juniper berries
laurel
lemon
extra virgin olive oil
pepper
salt

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of the dandelion omelette and cod "petals", cut the dried tomatoes into fillets. Beat the eggs with salt and pepper, adding 1-2 tablespoons of milk to taste. Clean the dandelion, set aside a few leaves to complete and sauté the rest briefly in a pan with a little oil. Transfer it to a plate and divide it into 4 portions.
Put one in the pan and add a quarter of the egg mixture, distributing both evenly. Cook a thin omelette, rolling it as soon as possible. So prepare three more.
Boil the cod in boiling water, unsalted, with 1-2 juniper berries and a bay leaf, for 10-15 minutes; drain it, divide it into "petals" and season with the filleted tomatoes, the grated rind and the juice of half a lemon, the raw dandelion kept aside, oil and pepper. Serve the omelettes with seasoned cod.

Recipe Bread, dandelion and onion cake – Italian Cuisine

Ingredients For pasta

400 g flour
220 g milk
15 g extra virgin olive oil
10 g fresh brewer's yeast
5 g salt
5 g sugar
1 pc egg
fennel seeds

Ingredients For the filling

300 pcs onions
200 g dandelion
30 g dry white wine
extra virgin olive oil
pepper
salt

Ingredients For sauces

240 g mozzarella fiordilatte
parsley
thyme
salt
extra virgin olive oil

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of the cake of bread, dandelion and onion, dissolve the crumbled yeast in the milk at room temperature; add it to the flour and knead adding the oil, sugar and salt. Coarsely chop 1 teaspoon of fennel seeds and incorporate them into the dough. Form a ball, place it in a bowl, cover it with a damp cloth and let it rise for about 1 hour.
FOR THE FILLING: slice the onions, collect them in a bowl with 1 tablespoon of oil, 30 g of white wine and let them rest for 30 minutes. Peel the dandelion and break it up. Brown the onion in a pan with a little oil for 3-4 minutes, then remove it and, in the same pan with the addition of a little oil, sauté the dandelion for 1 minute. Mix onion and dandelion, spread them on a tray, add salt and pepper and leave to cool.
FOR THE CAKE: Roll out 2/3 of the dough to a thickness of about 1 cm and line it with a cassette mold (26 × 10.5 cm, h 4 cm) lined with baking paper, leaving the dough to spill over. Brush it with a beaten egg along the edges. Fill the mold with the filling. Roll out the remaining dough, place it on the mold, press it down with a rolling pin, so as to seal it. Trim the excesses. Brush the cake with the beaten egg and make a row of holes in the center, pinching the dough with scissors; bake at 190 ° C for about 45 minutes.
FOR SAUCES: Blend the mozzarella with 130 g of water, a pinch of salt and a tablespoon of oil. Chop a bunch of parsley with
a bit of thyme and whisk it with 2 tablespoons of oil. Serve the sauces together with the vegetable pie.