Spaghetti with wild mustard greens is a seasonal first course in Sicilian cuisine that is simple yet extraordinarily flavorful.
A kind of garlic, oil, and chili spaghetti enhanced by the rustic touch of wild mustard greens.
The wild mustard greens or amareddi species wild mustard [Hirschfeldia incana] – family Brassicaceae is a wild herb whose tops, leaves, and tender stem are harvested and consumed.
The harvest generally occurs between March and April before the plant fully blooms.
The budding inflorescences are similar to broccoli rabe.
In Sicily, the wild mustard greens or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
depending on the province of origin.
The wild mustard greens or wild mustard have a characteristic, intense, and slightly bitter flavor and are similar to sanapo [black mustard].
You can replicate with broccoli rabe, sanapo, or another slightly bitter wild green typical of your area.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 5.6 oz spaghetti (n. 5)
- wild mustard greens
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 0.07 oz garlic, oil, and chili preparation
- 1 drizzle extra virgin olive oil (raw)
- as needed tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- 1 Pan
Preparation
What are wild mustard greens called in Italian?
wild mustard greens or amareddi species wild mustard – family Brassicaceae.
Clean the wild mustard greens by selecting the tops, leaves, and most tender parts of the stem.
Wash them thoroughly to remove all traces of dirt.In a pot, bring salted water to a boil.
Add the wild mustard greens and a pinch of baking soda to keep their bright green color and parboil for 5-10 minutes.
Using a slotted spoon, take the wild mustard greens and transfer them to a strainer, then squeeze them to remove excess water.In a pan, heat the garlic, oil, and chili preparation.
Turn off the heat and pour a drizzle of oil over the preparation.
Add a couple of tablespoons of tomato sauce.
Add the wild mustard greens and mix.Cook the pasta, rinse it under running water, and drain it.
Meanwhile, gently heat the garlic, oil, and chili with wild mustard greens sauce [the oil should not cook].
Pour the pasta into the pan with the garlic, oil, and chili with wild mustard greens sauce and mix.Plate it.
Grind a bit more pepper.Your spaghetti with wild mustard greens is ready.
Enjoy your meal!
Variations
You can replicate with broccoli rabe, sanapo, or another slightly bitter wild green typical of your area.
FAQ (Frequently Asked Questions)
What are wild mustard greens?
The wild mustard greens or amareddi species wild mustard [Hirschfeldia incana] – family Brassicaceae is a wild herb whose tops, leaves, and tender stem are harvested and consumed.
The harvest generally occurs between March and April before the plant fully blooms.
The budding inflorescences are similar to broccoli rabe.
In Sicily, the wild mustard greens or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
depending on the province of origin.
The wild mustard greens or wild mustard have a characteristic, intense, and slightly bitter flavor and are similar to sanapo [black mustard].What other vegetables can I substitute for wild mustard greens?
They are similar to broccoli rabe.
You can replace wild mustard greens with broccoli rabe, sanapo, or with another slightly bitter wild green typical of your area.
