Simplicity always wins, like these Raponzoli raperonzoli in a skillet, served with a slice of wholemeal sourdough bread and that’s it.
Do you know raperonzoli? What do you call them in your region? Here in Veneto we call them rampussoli. The leaves are oval, smooth, oblong, a lovely green, almost shiny. If you dig around with the tip of a knife, you discover a pretty little white root, like a small turnip, from which it takes its name: raperonzolo.
They are gathered from autumn to spring, but before they flower, when they produce their beautiful bluish-lilac little bells. Their root is rich in inulin, like the Jerusalem artichoke and chicory. If you like raperonzoli and have a small garden, it’s worth sowing them; you can find the seeds at garden centers.
Do you know the legend of Rapunzel? When she was expecting the baby girl, Rapunzel’s mother craved them so much that she sent her husband to pick them in the field of a witch. The witch surprised him and in exchange wanted the newborn girl, whom she locked in a very tall, unreachable tower, because meanwhile Rapunzel had become a wonderful young woman with long hair like spun gold.
“Oh Rapunzel, let down your hair, so I can climb up them.”
See the spring fields salad
Raperonzolo on black rice polenta
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- Cuisine: Italian
Ingredients
- 7 oz raperonzoli (rampion)
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 pinch sea salt
- 1 pinch pink peppercorns
Steps
Thoroughly wash the bunches of raperonzoli. Check carefully between the little leaves and the roots.
Cut the larger leaves and chop the roots.
In a skillet, pour a drizzle of extra virgin olive oil and brown the garlic clove, which you will then remove.
Add the raperonzoli, salt, pepper and let them take on the flavor. Lower the heat and cook for ten minutes, stirring. Make sure they don’t dry out too much; if they do, add a splash of water.
Serve with slices of wholemeal bread — you’ll find it delightful.
Tips from Timo e lenticchie
You can also make a delicious risotto with raperonzoli! They are so precious that you surely won’t have any leftovers.
