Sileno grass (Silene vulgaris), called Sclopit in the Friuli tradition, and in other regions by the most disparate names such as Strigoli, Stridoli, Bubbolini, Erba del cucco, Schioppetti, Spizzoli, Sonaglini, Carletti, Cannatedda, is a small (up to 60-70 cm high and reaching a maximum of 1 m) perennial, glabrous plant. The flowers of this plant, called 'bubbolini', are a favourite toy of children, who love to burst them when walking along meadows. Considering the nutritional values, it is characterised by a good amount of vitamin c, especially if eaten raw, compared to the herbs, a quantity of carbohydrates to be considered (4.5g per 100g, although eating 100g of sclopit can be challenging J ) and a fair amount of fibre with about 3g per 100g product. In traditional phytotherapy it is used for its diuretic and depurative action on the liver and its mild laxative action. Among its certainly appreciable qualities is also a good balance of the lipid portion with different fatty acids inside, in fact, oleic, linoleic, linolenic, erucic, palmitic and stearic acids are present. In the kitchen, it becomes a versatile ally for spring preparations; in fact, thanks to its sweetish flavour, it is commonly used in risottos, omelettes, savoury pies, stuffed pasta, and rich salads (especially in Cyprus and Greece).
Let's now create an alternative recipe:
THE BRUSCHETTA FROM SUPEREROE INGREDIENTS:
1 package canned chickpeas
3 tablespoons tahina
1/2 clove garlic
1/2 cup water
2 tablespoons lemon juice
1/2 cup sileno grass (cooked and squeezed)
1 tablespoon extra virgin olive oil
Salt
80G wholemeal bread in bruschetta format
2 eggs
2 tablespoons extra virgin olive oil EVO
Pepper.
PREPARATION
Remove the water from the chickpeas and wash them thoroughly, sauté in a frying pan with a little EVO extra virgin olive oil Blend the chickpeas with the garlic, lemon juice, tahina, sileno grass and ice water. Once a smooth cream is obtained, adjust the salt and add more water if necessary to reach the desired consistency. Heat a little oil in a frying pan and cook the egg over a low heat separating the yolk from the white (fried egg), once the egg is cooked to your liking set aside and allow to cool. Toast the wholemeal bread and when cooked, place it on a plate, rub it with some garlic, drizzle with a little oil and then arrange the bruschetta with the green hummus and the egg on top, season with salt and pepper.
(Article by Dr Gallo Paolo)
