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Casselle, Mediterranean vegetable: uses in cooking and how to recognize this edible wild herb. Recipes and collection period.
Thecasselle(Bunias erucago) appear to bevegetablesyou almost forget, so much so that by typing the word on search enginescasselle, there are very few thematic results. Yet thecassellethey grow spontaneously throughout Italy and, in the kitchen, can give excellent satisfaction.
The name of the genusBuniascomes from the Greek and meanshill, it is no coincidence that thecassellethey grow mainly in hilly areas and enjoy a certain fame in the provinces of Rome. Thisvegetablesis also known ascascelloreand is the protagonist of several recipes.
Casselle or cascellore, how to recognize this edible spontaneous plant
ThereBunias erucagoit is an annual or biannale plant with a rosette shape. In fact, there are many wild edible herbs in the shape of a rosette, but the cassella, once cut at the base with a knife, has leaves that curl downwards forming a sort of ball.
Thecascelloreit is formed by a rosette given by leaves, stems departing from the rosette ending with yellow flowers. The flowers consist of four petals and are typical of the Cruciferae family.
Casselle, vegetables in the kitchen
Of theBrunias erucagoall parts are edible. The plant is cut at ground level before the formation of the flower stem that appears between the end of spring and summer. Don't let this fool youvegetablesit is available all year round: plants that sprout in late summer or between autumn and winter can be harvested all year round.
The youngest leaves of theBunias erucagothey can be eaten raw, used to enrich mixed salads or to be used as rocket, to accompany meat dishes.
Thecassellethey also offer excellent roots to be eaten raw or cooked, they taste like radish even if the appearance is totally different.
Cascellore, recipes
As mentioned, the young leaves can be used in all salad recipes, with vegetables or cereals. Very tasty is the recipe spelled salad with chopped cascellore, corn, sweet cherry tomatoes, flakes of Parmesan, peas and mushrooms. To use the leaves and the roots, we propose the recipe for the Casselle soup.
Ingredients for 4 people:
- - Whole casselle plants (roots and leaves)
- - Onion
- - Extra virgin olive oil
- - Cooking cream
- - Soup pasta
- - Salt and pepper as needed
Carefully wash thecasselleand coarsely chop the more tender leaves to set aside raw.
In a saucepan, cook the rest of thecasselle in already boiling water to be salted only after cooking. Cook thevegetablesjust for a few minutes; prolong cooking if you have collected more plantsdatedand therefore hard.
Drain the vegetables making sure to recover the cooking water. Use the cooking water for the soup.
Place the saucepan on the stove again and this time heat a drizzle of oil in proportion to the amount of soup to be prepared. Add the chopped onion, then pour the still hot cooking water.
Add the roots of the casselle cut into thin wheels. Drop the pasta and cook; one minute before cooking is complete, add the leaves set aside raw.
Add the cooking cream and turn off the heat: your recipe with boxes is finished, you just have to enjoy it!
If you prefer soups with a brothy consistency, after adding the roots of boxes (but before lowering the pasta) pass the vegetables and broth in a mixer and then transfer everything back to the heat to finish the recipe.
