Sautéed stridoli are a quick side dish to prepare with this wild herb. Cooked this way, they can also be used as a sauce for a seasonal pasta (mainly spring). They have many regional names, while botanically and in Italian they are called Silene vulgaris.
What do Strigoli taste like? Carletti have a delicate, vegetal, and slightly sweet flavor, similar to almonds with a hint of nuts.
SEASONALITY of #carletti – from the end of February to April, in mountainous areas also May. They are harvested before flowering. After cutting and harvesting, they quickly regrow, allowing multiple harvests from the same plants. In autumn, they regrow more modestly.
How to use Carletti?
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Autumn
- Energy 46.25 (Kcal)
- Carbohydrates 4.73 (g) of which sugars 1.33 (g)
- Proteins 1.07 (g)
- Fat 2.81 (g) of which saturated 0.34 (g)of which unsaturated 0.01 (g)
- Fibers 0.38 (g)
- Sodium 292.34 (mg)
Indicative values for a portion of 122 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
Sautéed Stridoli
- 10.6 oz silene, or carletti
- Half onion (about 3 oz – can be omitted)
- 1 drizzle extra virgin olive oil (or peanut oil)
- as needed water
- as needed salt
Tools
- Cutting Board
- Knife smooth blade
- Pan
Sautéed Stridoli
Silene vulgaris is a wild plant that grows from the sea to the mountains, it does not have specific needs. It can be found in meadows, cultivated or uncultivated lands, sparse woods, slopes, or along riverbanks.
The tender shoots and leaves are used, before they flower.
It is advisable to collect the plants in an unpolluted environment and only collect what you actually need, ensuring enough plants remain to allow the local population to survive.
WASH
Peel, wash, and slice the onion thinly.
Clean and wash the Sciopet well, chop roughly.
COOKING
In a pan, with a drizzle of oil and some water, stew the onion for 5-10 minutes (it can be omitted or use a clove of garlic).
Then add the Stridoli, salt, and cover with a lid, stirring occasionally. During cooking, if necessary, add a little water as needed. Dry from excess liquid before serving.
LIGHT Version
Steam the Carletti, or with just a drizzle of water in a saucepan.
How to use stridoli as a sauce?
Sautéed strigoli can be used as a sauce to dress pasta. After cooking them in a pan with garlic (and/or onion), peeled tomatoes, olive oil, salt and seasonings to taste, add them to the drained pasta and serve with a sprinkle of grated cheese (or nutritional yeast flakes for vegans).
Excellent also in lasagna combined with white ragù.
STORE sautéed stridoli
Sautéed stridoli, after full or partial cooking, can be stored in the refrigerator for up to 3 days in an airtight container. When ready to consume, reheat them directly in a pan over medium-low heat until they are well hot.
Alternatively, they can be frozen, preferably only partially cooked.
