The lassini or amareddi species hoary mustard [Hirschfeldia incana] – family Brassicaceae are a wild herb from which the tops, leaves and the more tender part of the stem are harvested and consumed.
Harvesting usually takes place between March and April, before the plant blooms completely.
The budding inflorescences are similar to turnip tops.
In Sicily, the lassini or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
depending on the province of origin.
Lassini or hoary mustard have a distinctive, intense, and slightly bitter taste and are similar to sanapo [black mustard].
Blanched lassini or amareddi are a delicious spring side dish in Sicilian cuisine and a base for other delightful preparations from spaghetti to omelettes.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- lassini
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch dried red chili pepper (coarsely chopped)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Knife
- 1 Pot
- 1 Slotted Spoon
Preparation
What are lassini called in Italian?
lassini or amareddi species hoary mustard – family Brassicaceae.
Clean the lassini by selecting the tops, leaves, and the more tender part of the stem.
Wash them thoroughly, removing any soil residue.
In a pot, bring salted water to a boil.
Add the lassini and a pinch of baking soda to maintain a bright green color and blanch for 5-10 minutes.With the help of a slotted spoon, remove the lassini and transfer them to a colander, then press to squeeze out and remove excess water.
Your blanched lassini or amareddi are ready.
Enjoy your meal!
Blanched lassini or amareddi are a delicious spring side dish in Sicilian cuisine and a base for other delightful preparations from spaghetti to omelettes.
If you wish to use them as a side dish, season your blanched lassini or amareddi with:
• a pinch of salt;
• a pinch of pepper;
• a pinch of coarsely chopped dried red chili pepper;
• a drizzle of raw oil.Like sanapo, it is traditional to eat them paired with sausage:
• how to degrease sausage and cook it in an air fryer.
Can you freeze lassini
After blanching, let the lassini cool down, drain and squeeze them, divide them into small portions and store them in suitable bags in the freezer to have them available all year round.
FAQ (Questions and Answers)
What are lassini?
The lassini or amareddi species hoary mustard [Hirschfeldia incana] – family Brassicaceae are a wild herb from which the tops, leaves and the more tender part of the stem are harvested and consumed.
Harvesting usually takes place between March and April, before the plant blooms completely.
The budding inflorescences are similar to turnip tops.
In Sicily, the lassini or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
depending on the province of origin.
Lassini or hoary mustard have a distinctive, intense, and slightly bitter taste and are similar to sanapo [black mustard].
