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WILD GREENS

Wild greens are widely used in Italian cooking. Wash them, cook them on low heat with a little olive oil, a clove of garlic, salt and a little water. Cook them to add to a frittata, risotto, ravioli or lasagne. Dandelion and poppy shoots can be scalded before sautéeing for a few minutes in olive oil and garlic.

The main varieties found in Venice are carletti or sciopeti (bladder campion), bruscandoli (wild hop shoots), tarassaco (dandelion) and rosoline (poppy shoots).

In the spring, we feast on agretti, also called barba di frate (monk’s beard). They are thin green stalks that look like a fleshier version of chives. Crisp and tart, agretti have a flavour similar to English spinach. Simmer or steam them until al dente for 8 minutes, and enjoy them cold as a starter or side dish, dressed with olive oil, lemon, salt and pepper.