Ok, this is a local recipe from where you are at the moment, on the outskirts of Rome.
Although there’s nothing new about turning available spring goodness into a salad, this take on it is the localized version.
They use over here pretty much everything that grows and is edible in the herbs department, so much that the ‘cicoria di campo’ term is given to at least 3 different species ( you can testfy for it, a you went collecting bag full of the greenery and was surprise to find out the farmer’s wife was collecting under the same name totally different species, all resembling dandelions somewhat, but with different inflorescence. You still cannot name them, still looking for a proper reading of this ‘cicoriacee’. All edible though, you trust the farmers wife no end, they might be called whatever, the true is they are alike, however botany purists want top put it.
So here the recipe in english, and below in the original version, to just be true to where it is from.
MISTICANZA (mixed bag)
Le greens are not always the same, and change according to availability.
Ingridients;
‘Cicoria di campo’ (see above)
Crespigno (sonchus spp)
Caccialepre (no idea yet for the scientific name)
Cresta di Gallo (amaranthacee?)
Dente di leone (taraxacum)
Pimpinella (Poterium sanguisorba)
ok, this is gonna be slow
you post this for now and finish it after dinner
MISTICANZA
Le verdure non sono sempre le stesse e cambiano a seconda della stagione e della disponibilita’.
La misticanza è un misto di varie verdure domestiche e selvatiche crude consumate in insalata. Nella misticanza entrano prima fra tutte la cicoria di campo, poi il crespigno (o crespino o lattuca pungente), il caccia-lepre, la cresta di gallo, il dente di leone (o pisciacane o tarassaco), la pimpinella, i raponzoli (o rapenzoli), l’erba noce (o erba s. pietro), la cipiccia (lattughetta o radicchiello), la valerianella (dolcetta), la papala (pianta di papavero), il cordone del frate, l’orecchio d’asino, l’indivia, l’erbanoce, la porcellana, la rughetta e i cuori di lattuga.
