Rampussolo, raperonzolo on black rice polenta
Today I want to tell you about the Raperonzolo, raponzolo, pampussolo, and a lovely recipe with a very tasty black wholegrain rice polenta where I placed the sautéed rampussoli.
What do you call the raperonzoli? Do you know them? Do you go look for them this season?
Here in Veneto we call them rampussoli and they are very prized. They take me back to childhood when my father found them at the market and brought home this little salad with a small root that looks a lot like lamb’s lettuce.

It is probably the most prized wild herb in Italy, certainly in Veneto, judging by the prices at which it is sold.
However, Raperonzolo, raponzolo, pampussolo is little known, although it has many enthusiasts.
As I said, rampussolo grows at the edges of country paths; in winter its small white root goes deep into the soil and is often difficult to harvest.
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In Italian known as raperonzolo, belonging to the Campanulaceae family. The name rapunculus (from Latin rapa) is derived from the culinary use that has always been made of its root.
What is eaten of the raperonzolo? Everything, of course: the tender leaves and the sweet little white root. Very sweet indeed because, like all campanulaceae, the root contains inulin (like Jerusalem artichoke) instead of starch. And if you become skilled at recognizing raperonzoli, picking the edible flowers is very rewarding given their beautiful blue color.


So far I have spoken so well of the raperonzolo, raponzolo, pampussolo, now comes the downside. Rampussolo is difficult to clean. The tender leaves must be washed very well and gently without detaching them from the little root. The root should then be grated to remove the thin skin that makes it less crunchy.

So imagine my joy when Stefania, a friend of mine, gifted me these delights already cleaned and ready to use. I then placed the raperonzoli on a Melotti whole black rice polenta, a delight with a stunning color.
Here is the truly exquisite result worthy of a princess like Rapunzel who took her name from this herb. That, however, is another story and I will tell it later.
Raperonzolo, rampussolo on black rice polenta

Here are a few more spring raperonzoli recipes: