Rosole, rosolete, rosoine, paparine, each region of Italy calls them differently, but they are poppy plants and are delicious herbs with which you can prepare many recipes. The best time to pick these plants is from late February until March/April, then they become tougher and no longer good. You’ll just need a small knife and a bag, and collect them by cutting them at the root, then wash them under running water at home and let them drain. Rosole have a delicate and slightly bitter taste. The young plant, which has not yet flowered, can be eaten raw. Once picked and washed, slice it thin and mix it with other vegetables to have a great salad that you will then dress with salt, lemon juice, and olive oil in that order. Now let’s see how to make rosole and if you try the recipes, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- Rosole
- water
- salt
Sautéed ROSOLE, what are they, recipes and how to recognize them
Collect the rosole with a small knife, cutting them at the root. Once collected, you will need to clean them very carefully, remove the roots, clean the lower part thoroughly to remove any trace of soil.
Check the leaves one by one and remove the damaged ones. Once cleaned, wash them with plenty of running water and dry them.The rosoline can be eaten raw or cooked.
If you want to eat them raw in a salad, they must be extremely fresh and tender. If they are cooked, you can quickly sauté them in a pan or boil them, depending on the recipe you are making.You can use the rosoline to prepare an omelette, a risotto, Romagnoli flatbreads, savory pies, or simply sautéed in a pan, or they can also be used to make a filling for fresh pasta such as ravioli or tortelli.
How to store Rosole, sautéed
Raw rosole can be stored in the fridge for 1 day. Once cooked, they can be stored in the fridge for 3-4 days or once blanched, they can also be frozen.
