You may have been walking past free food every day, without knowing it. In fact with the warm weather bunches of dandelions have sprouted in almost every grassy patch, in fields, gardens and road edges. Thanks to the recent warm weather they have developed large and green leaves which can be used in many recipes. Dandelion (in Italian Tarassaco o anche Dente di Leone) is a tufty, hairy perennial with hallow stems. It is easy to identify for its blazing yellow flowers and because the whole plant exudes a milky juice when cut. It’s taste is slightly bitter, a bit similar to radicchio.
We decided to use some dandelion leaves in a typical Italian dish: frittata. First ingredient for a good frittata are fresh eggs, then you can add different flavours such as pancetta, tomatoes or mozzarella.
DANDELION FRITTATA AND GRILLED ASPARAGUS
100 g dandelion leaves (carefully washed)
1 tablespoon extra-virgin olive oil
pinch of salt
In a non-stick pan, warm a tablespoon of olive oil. Roughly chop the dandelion leaves and fry them in the pan for a few minutes, then toss them into a bowl. Let them cool for a couple of minutes then mix in the eggs and a pinch of salt. Put the pan back on the hob and pour in the mixture. Cover and cook for 3 minutes on medium heat. Turn the frittata and cook on the other side for another 2 minutes. Serve with grilled asparagus and a slice of toast.