Lisetta’s Erbe Rifatte, Sauteed wild Greens

Wild greens are curious beasts and cover a range of plants. Lisetta picked dandelions and served them at a delightful meal in the hinterland of Verona. When I asked how she did them she shrugged and said, “Wash them well, boil them, squeeze them into a ball, removing most of the liquid, coarsely chop them, and sauté them in a skillet with butter, a little garlic, and salt and pepper to taste. That’s it.”

The rest of the meal this was served in.


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Categories: Greens & Leafy Gegetables

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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