The Dandelion has been used for centuries, thanks to its antioxidant properties. But this prodigious concentration of vitamin is also great for spaghetti!
Ingredients for making the spaghetti with dandelion leaves recipe
- 500 g (1 lb) spaghetti
- 1 kg (2 1/4lb) dandelion leaves
- bay leaf
- 3 cloves garlic
- black peppercorns
- 5 tbsp extra virgin olive oil
How to make spaghetti with dandelion leaves
Bring a large saucepan of salted water to the boil and add the dandelion leaves. When the water returns to the boil, continue cooking for about 20 minutes.
Drain the dandelion leaves and leave them to cool. Heat the oil in a large frying pan.
Add chili, all the herbs and the garlic which should be unpeeled but slightly squashed with the flat blade of a knife.
When the oil is very hot, remove the herbs and peppercorns and add the dandelion leaves.
Add salt and cook for ten minutes over a high heat, tossing constantly with two wooden spoons.
Use kitchen scissors to cut the leaves up a little.
Bring salted water to the boil in a large saucepan and cook the spaghetti until it is al dente.
Drain it and add it to the leaves, tossing all the ingredients over a high heat for a couple of minutes.
Any leftovers can be kept and made into a tortino the next day: heat three tablespoons of oil in a frying pan and cook the spaghetti and dandelion leaves until it turns crunchy on the bottom, then flip.
What wine to serve with spaghetti with dandelion leaves?
The dish has a subtle elegance, so to not destroy it with a too bald wine. A silky Soave, from Graziano Prà winery is the right answer.
If you’re in the mood for a cocktail, a natty Buck’s Fizz It is very appropriate.