pan of cicarelle and mustard leaves
Mustard belongs to the Crocifere family (cabbage, cauliflower, Brussels sprouts, turnips, broccoli, broccoli, cabbage, and mustard)
It has a very aromatic flavor, decidedly stronger and more pungent than turnip greens and its tender leaves are excellent to eat raw in a mixed salad.
From its seeds the known sauce is obtained which is also called mustard.
The seeds of the black variety, toasted and ground, are a main ingredient of curries in Indian cuisine.
In Italy, mustard leaves are known especially in Puglia, where they are called “Sanàpe” and it is very easy to find them in the markets.
The combination of this recipe may seem strange but, I assure you that the pungent taste of mustard leaves goes very well with the sweet of sea cicarelle!
For two people
250gr of sea carts alive
250gr of mustard leaves
(or alternatively, turnip greens, Neapolitan friarielli, broccoli leaves)
4 cloves of garlic
4 tablespoons of extra virgin olive oil
Salt, pepper, red pepper
Wash the cicarelle and keep them aside in a colander.
To prevent the mustard from oxidizing during cooking and becoming dark, dip the mustard leaves in a pan of boiling salted water for a minute, making sure that all the leaves are moistened well, then drain and set aside.
In a large pan pour 2 tablespoons of oil, put 2 cloves of garlic with the shirt just crushed, and let it go over a low heat.
When the garlic is blond, add the mustard leaves, add salt and cook the vegetables until tender.
Meanwhile, in another pan, sauté the other 2 cloves of garlic (still with the shirt and slightly crushed) in the two 2 tablespoons of oil and add the whole and live cicarelle. Sauté for five or six minutes over high heat, then add salt, pepper and chilli pepper, then pour the cicarelle into the mustard pan and cook for another 2 minutes.
– cook 140gr of pasta like orecchiette or half paccheri, drain al dente and sauté together adding a couple of tablespoons of pasta cooking water.
– or to have a soup to be served with croutons, add water to the mustard in cooking (in order to have a stewed vegetable) and then continue as above.
N.B. The cicarelle must be eaten STRICTLY with your hands!