Tag: Italian

Bruscandoli, what they are and how to cook them in 7 recipes – Italian cuisine reinvented by Gordon Ramsay

Have you ever heard of the bruising them? If before asking how to cook them you are wondering what they are, we give you a clue. The hop is it more familiar to you? Well: bruscandoli are the tops of wild hops. They are found in nature, should be picked in spring and can give great satisfaction in the kitchen.

What are bruscandoli?

Bruscandoli – or wild hops – is aspontaneous grass of the Cannabaceae family. The difference with the hops used to produce the beer is that in this case they are selected and cultivated varieties.

Bruscandoli: one flavour, many names

Typical of springthe period in which they can be harvested in the countryside or purchased in the markets, bruscandoli are delicate in taste bitter and in appearance they are a bit reminiscent of him wild asparagus so much so that in Lombardy they are called asparagine. Around Italy they also have other names: luvertín in Piedmont, vartis in Emilia-Romagna, urtizon in Friuli, viticedda in Cilento.

What are bruscandoli good for?

Bruscandoli are rich in properties. In particular they are toning, refreshing, relaxing, digestive, diuretic and laxative, so it is recommended not to overuse it. They are also considered blood purifiers, liver function stimulants and sedatives. In short, a simple plant but rich in beneficial properties that deserves to be consumed, even if it is not that easy to find.

How to clean brushes

The bruscandoli must be cleaned of soil residues and then cleaned: they are enjoyed tops, the lateral shoots and the tenderest part of the stem. Once ready you can blanch in water or sauté in the pan and enjoy simply with oil, salt and lemon.

How to cook bruscandoli: our recipes

Bruscandoli can be cooked with the same preparations as asparagus, leaving them whole or cutting them roughly. They can therefore be used to season pastaas an ingredient of savory piesaccompanied by eggs or in one omelette, they go well in combination with other seasonal vegetables such as spinach and asparagus and are also perfect with fish.

Here are our ideas, there are 7, for all tastes

Do you need ideas for cooking bruscandoli? We give you 7 recipes to try, original and tasty in full Italian Cuisine style.

Tagliatelle with pistachio pesto and pea cream – Italian cuisine reinvented by Gordon Ramsay

After keeping some aside for the final decoration of the dish, place the pistachios, the chilli pulp, a few grains of coarse salt and the washed and dried parsley leaves in a mortar. And pound until you get a rough mass. Only at this point and little by little, add 3-4 tablespoons of oil, continuing to mix everything. If necessary, also pour a few drops of water until you obtain a smooth pesto

Pistachio rice arancini – Italian cuisine reinvented by Gordon Ramsay

Brown the chopped onion with the butter in a non-stick pan.
Add the rice and let it toast, then add the hot broth little by little and cook.

In the meantime, prepare a pistachio pesto: set aside 25 g of pistachios which you will crush into grains and blend the rest (50 g) with a drizzle of oil until you obtain a paste.

Finally, season with the pistachio pesto, the chopped nuts and the parmesan, mix well, add salt and leave to cool.

Cut scamorza and mortadella into cubes.

Take 1-2 tablespoons of rice at a time, place a few cubes of scamorza and mortadella in the center and close, creating a sphere.

Beat the eggs with milk and a pinch of salt and dip the arancini, one at a time, first in the eggs and then in the breadcrumbs.

Finally, fry them, a few at a time, in plenty of hot seed oil, turning them to brown them evenly.
Once golden brown, drain them with a slotted spoon on kitchen paper.

Your pistachio arancini are ready, serve them hot or at least warm.