Passion for Pasta: Ingredient is fine and dande

Carmela Sophia Sereno holds her Italian heritage close to her heart and teaches ‘Specialist Pasta’ and ‘Cucina Povera’ cooking style classes from her family kitchen and London- based cookery schools. Carmela continues to travel to Italy looking for inspiration and new recipe ideas. She has published two cookery books
By Carmela Sophia Sereno
Published 6th May 2020, 16:05 BST
Updated 6th May 2020, 16:06 BST
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Bittersweet and foraged makes this dish a perfect later spring treasure.

I use the sunshine head of the dandelion in salads while pan frying the stalks and leaves as a side.

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Dandelions are best picked within the spring months so whilst you are taking your daily and allotted 60-minute walk, make sure you plan ahead and pick some to have and enjoy the same day.

I would recommend you do not pick them from a roadside due to pollution and make sure when you return home you wash them well in a little salted water.

The dandelions have a slightly sweeter taste, but often they still hold their notorious bitter flavour too.

They work perfectly as a side dish to a piece of fish or meat, tossed through pasta, or my favourite would be squashed in-between a panino filled with a little cured meat, spicy provolone cheese and topped with the warm pan-fried dandelions greens.

Serves: 4

Preparation time: 5 minutes

Cooking time: 8-10 minutes

400g freshly foraged dandelions

3-4 tbsps extra virgin olive oil

1 shallot, peeled, finely sliced

1 plump garlic clove, peeled, finely sliced

40g olives, de-seeded, sliced

Small chilli, finely sliced (quantity is your choice)

Salt & pepper, to season

Fresh basil, torn to serve

1. Wash the dandelions well in a little salted water.

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2. Remove the heads of the dandelions and set them aside on some kitchen roll. Place them into the fridge and use the heads within 12 hours in a seasonal salad or garnish.

3. Separate the stems and the stalks.

4. Roughly chop the stems.

5. Add the stems and stalks to a pan of salted boiling water and cook for 5 minutes. Drain the greens well and set them aside.

6. Into a shallow pan pour in the oil and add the chopped shallot and garlic.

7. Fry gently until the shallot has just softened, for four minutes or so. Tumble in the olives and add the boiled and drained greens back into the shallot pan.

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8. Stir well and cook for a further two minutes. Add the chilli as required and season well with salt and pepper.

9. Serve as required.

Carmela’s tip: Dandelions do not last well once picked, so I would urge you to pick them and use them within a few hours.

Enjoy!

Related topics:LondonItaly