Spring dishes with urtis

The dishes based on urtis they are a typical spring delicacy. The urtis, as they are called in the province of Lodi, are none other than the peaks of the wild hops that grows along the calm waterways and rubinia hedges of which the lower Po valley is rich, the Lodi countryside in particular. They resemble very thin asparagus, are delicate and tasty, once abundant in the late season from late April to mid-June.

Those who are not yet familiar with this fruit of nature can start with a simple recipe like that of omelette with urtis, to be served cold as starter.

The ingredients for four people are: 500 gr. of urtis, 4 whole eggs, parmesan, salt and pepper to taste, 50 gr. of butter, 1 tablespoon of extra virgin olive oil, ½ onion.

Wash the urtis in abundant running water, cut them and use only the tops. Dip them in boiling water and cook for 4/5 minutes, drain and let them cool. Meanwhile, beat the four eggs with a generous handful of Parmesan cheese, salt and pepper. At this point, take a fairly large iron pan and fry the butter with the oil and the finely chopped onion. When the onion browns, pour the urtis and cook over low heat, add the eggs and continue cooking for about ten minutes, making sure that the omelette does not burn. When cooked, let the omelette lose the excess oil by placing it on a sheet of bread paper. Cold and sliced ​​it is a really good appetizer. It goes well with white wines.

Edited byMichele Ciceri

Video: Curtis Stones Bruschetta with Spring Pea Pesto and Burrata (October 2020).