CULTURE AND TOURISM ON-LINE MAGAZINE
- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Foglie mischiate (mixed leaves)
Apulian Cooking
Foglie mischiate (mixed leaves) A simple and delicious rustic recipe, which dates back to the age of the Emperor Frederick II.
It is made with wild herbs
by Dario Ersetti
SHARE Facebook Twitter

Mixed leaves. A recipe loved by the Emperor Frederick II. Photo by Dario Ersetti

Spring is the ideal season for walks in the countryside and also for gathering wild herbs, something which needs a great deal of patience and a quick eye; so it is better to start gathering herbs with someone who is already experienced.

In Salento, where they are common on fallow land as well as near dry walls, one can collect the blossoms of Jerusalem sage (Phlomis fruticosa), which are then left to dry in the shade, in a ventilated room, placed on racks. The dried blossoms are left in hot water in an infusion in order to obtain a sweet, fresh drink, otherwise they can be sucked as soon as they are collected, as they are very sweet.

On fallow land one can collect “mixed” herbs, such as the dandelion in its manifold varieties: the cicoreddhe (wild chicory), wild poppy or red poppy (known in Salento as paparina), nettle and other plants.

Excellent is Silene vulgaris (bladder campion), in Italian known as strigoli and as cauleddu in some areas of Salento. Very widespread but also unknown as an edible plant in most parts of Puglia. The tops of the plants and pulpy leaves are perfect for an omelet, a risotto or simply boiled and dressed with a little extra-virgin olive oil and a few drops of lemon juice, or even raw, in a mixed salad. In short, they can be used the same way as spinach.

Boiled dandelion buds are a delicacy when dressed with a little olive oil and a little lemon juice. The elegance and the delicacy of this dish are directly proportional to the difficulty of collecting them!

Mixed herbs, the so-called “foglie mischiate” (mixed leaves), were very much appreciated by the Emperor Frederick II Hohenstaufen, stupor mundi, when he visited his beloved Salento. They can be cooked in various ways, with pork or on their own. The recipe we suggest is the most typical spring recipe. As a side-dish it occupies a lot of space on the plate and should be combined with a good dish of mixed boiled meat, but it can also be regarded as a second course or as a main course on its own. When it was a rustic dish it was dressed with much more olive oil and used to accompany abundant portions of homemade bread.

 

The recipe

 

4 servings:

 

- 800 g of cleaned vegetables

- 100 g of onion

- 150 g of tomatoes

- 50 g of extra-virgin olive oil

- 50 g of grated Pecorino cheese

- salt

- 1 hot chili pepper

 

Wash the vegetables and boil them in abundant salted water. In a pan slightly fry the onions cut into thin slices in olive oil, add the tomatoes and the chili pepper cut into small pieces and leave to cook for about ten minutes. Drain the vegetables (not too much) and place them in the pan, mix them and leave so that they acquire the flavor of the other ingredients for approximately twenty minutes, adding some salt if needed. When ready, add the cheese, mix and serve.

The vegetables should not be too dry but slightly watery.

Related articles
MEDITERRANEAN DIET   Wild herbs, precious for health
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   Sardine fishballs Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Apostles’ fingers MEDITERRANEAN DIET   Ricotta Tasty, nutritious and light Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas MEDITERRANEAN DIET   Honey A prodigious food Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Stuffed pepper rolls MEDITERRANEAN DIET   Peppers Super-concentrated
with vitamin C
Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…