In Emilia-Romagna, a delicious and rustic preparation. We often make it at home, especially when going on a trip. Practical and tasty. I have no shortage of herbs, in the garden I find an incredible variety that grows alongside the cultivated vegetables, and what I can’t consume myself, ends up with my hens, which repay me with tasty eggs.

With wild herbs, I prepare many recipes, I have them at hand, they are good and healthy; without overlooking the economic aspect, which I believe is important.

In this recipe I used:

Lamb’s Quarters (Chenopodium album) Bladder Campion (Silene vulgaris) Arugula (Eruca sativa)

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 2 Hours
Portions: 4
Cooking methods: Oven
Cuisine: Regional Italian

336.73 Kcal

calories per serving

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Energy 336.73 (Kcal)
Carbohydrates 49.18 (g) of which sugars 1.02 (g)
Proteins 6.85 (g)
Fat 14.17 (g) of which saturated 3.90 (g)of which unsaturated 9.30 (g)
Fibers 8.20 (g)
Sodium 99.88 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

10.5 oz bladder campion, or carletti (Lamb's Quarters, Bladder Campion, wild arugula)
6.8 fl oz olive oil
to taste salt
1 clove fresh garlic
2 cups flour
2 tbsps lard (Butter as an alternative)
1/3 cup water

Tools

As per the dough you find in the link, in this variant you can use pastry boards and rolling pins or…

Stand Mixers
Pans

Steps

Prepare the dough as per instructions and roll it out with a rolling pin until you get a sheet 1/8 inch thick
After boiling the herbs, sauté them in a pan with garlic. Place on the dough and fold into a half-moon
Cook in the oven at 392°F for about 30 minutes, or on the griddle with a lid for about 15 minutes