Orobanche or Barese Sporchia, Unknown but Good
Orobanche is nothing more than a parasitic plant without chlorophyll that grows among the roots of some legumes such as broad beans and peas. It is considered a parasite by most, but in Puglia, it is a delicacy, and we have no choice but to try it in a simple recipe.
- Cooking methods: Boiling, Frying
- Cuisine: Italian
Ingredients
- 10.5 oz sporchia or orobanche
- 4 chicken eggs
- 1/2 cup grated Grana Padano
- 1/2 cup grated Pecorino
- 1/2 yellow onion
- 2 sprigs mint
- salt
- pepper
- extra virgin olive oil
Steps
The first thing to do is blanch the orobanche sprouts in water for 5 minutes, remove them, and pass them into a bowl with ice water twice, changing the water. You can taste them, and if they are still bitter, repeat the operation. Once done, lay them out to dry on a towel. In a bowl, break the eggs and add the two grated cheeses, salt, and pepper,
beat the eggs with a whisk so that they are well blended. In a pan, put 4 tablespoons of extra virgin olive oil and the chopped onion, sauté, and add the sporchia. Lightly salt and sauté it. After about five minutes, add the eggs, the chopped mint, and cook the frittata first on one side, adding some orobanche tops for decoration, and then turn the frittata to cook it on the other side. When taking it off, place it on a sheet of kitchen paper so that any excess oil is absorbed. Serve it hot!
