#recipe Sukten Regut and prosciutto

If you don’t want to waste money on classic flowers, as they always end up in the trash and can’t be used other than as decorations, there’s a trick available. The meal can be prepared, so to speak, from flowers. The main season for some of the most popular forced chicory has just begun, so it’s a perfect time to whip up a dish with this raw material. What does flowers have to do with this? For example, Treviso chicory, a true delicacy in Italian cuisine, is also called fiore d’inverno, which means as much as winter flower (inverno) (fiore) or winter flower. If you’re reading too fast, a venerable reader might think this means an infernal (infernal) flower, but we assure you that it is not, unless said dandelion is stabbed under a woman’s nose when she doesn’t want it to. You hear about flowers or snacks (

A more interesting salad flower for us, almost a rose, is Solkan chicory, which is traditionally called Cloth regatta but gorizia rose. It is a unique feature of the Goriška region with a protected geographical origin. It was first mentioned in the second half of the nineteenth century, when the agronomist Francesco van del Bury studied it. He mastered the previously known technique of influence and contributed to the current recognition of this diversity. The early farmers had already sold it for good money across the border to Italian pentathletes, who knew how to appreciate it more than Treviso, because it is much nicer in shape. It was not known for a long time in our places, with the exception of the Goreshka region, where larger and more abundant heads were sought.

Regatta seeds were supplied by each grower and carefully prepared by careful cross-breeding of appropriate varieties in order to produce the most beautiful and tastiest dandelions. The result was a true work of art carefully protected by each “artist”. In some places, they made flower bouquets from Solkan chicory.

Despite the season, it will be very difficult to find a real regatta, except in the Goriška region (but certainly not in the Goričko region). But it’s basically dandelions, at least in treviso-like taste, which are available from better-stock vegetable growers. Both can be prepared raw as a salad, quickly sliced, cooked and served as accompaniments to different dishes, with which you can cover some delicious pizza with a clear conscience, even before it is baked … It goes well with prosciutto, cheese and even fish. You might be technical for this recipe, as you can use any type of dandelion…

And that. Dandelion isn’t just for women. Although he can be stubbornly bitter, he also loves to run to men…

Risotto with chicory, prosciutto and wine

Ingredients for 4 people

600 g of chicory (any kind),

300 gr arborio rice

100 grams butter

100gm prosciutto

1 onion,

2 garlic cloves,

2 deciliters of white wine,

1 bunch fresh parsley

100 gm parmesan cheese,

olive oil,

Salt, freshly ground pepper


1- Wash the radish well and cut it into slices. Peel the onions and garlic and chop them separately. Wash the parsley well, shake it and chop it finely. Prosciutto slices cut into pieces. Put the onions in a large, thick-bottomed skillet with half the amount of butter, add and fry until soft. Add prosciutto and fry for a few minutes. Add garlic, dandelion and parsley. Add salt and pepper and sauté over low heat, stirring occasionally, for 20 minutes.

2 Meanwhile, put the remaining butter and rice in a large, thick-bottomed saucepan, set aside and stir until rice is covered with butter. Slowly saute and stir until the rice is glazed and starting to stick to the bottom. Add the wine, stir, and let the liquid evaporate. Add a ladle of hot water (or broth if you have it on hand). Cook slowly until the rice absorbs the liquid, then add the next spoonful of hot water or broth. Thus, the rice is gradually watered during cooking over low heat, stirring occasionally, until the rice is cooked (to the teeth).

Top the contents of the pan with the chicory and grated Parmesan. Sprinkle with olive oil and mix gently but well to mix everything well. Serve with wine and extra Parmesan cheese.

Preparation and cooking time: 45 minutes

Strong garlic soup

We need it

1 clove garlic

100 g of cottage cheese (Emmental),

1 tablespoon of marjoram,

one slice of smoked ham,

2 tablespoons of oil

Two slices of bread

1 onion,

2 potatoes,

1 liter of meat or chicken broth,

freshly ground pepper,

1 bundle parsley.


Chop the onion and chop the garlic into slices. Fry onions and meat cubes in oil together. When the onions boil, add the broth, add 2/3 of the garlic and wait until it boils. Meanwhile, peel the potatoes and cut them into small cubes and add them to the boiling broth. Cook for 15 minutes to soften the potatoes. Before the end, add the remaining garlic. Season with marjoram and pepper. Fry the bread cubes in oil or butter. Cut the cheese into small cubes. Divide the bread cubes and cheese into cups and pour the hot soup over them. Sprinkle chopped parsley.

Poppy slices with white chocolate

We need it

4 dl of milk

4 dl accurate

4 dl sugar

2 dl oil (olive),

1 pouch of vanilla or vanilla sugar,

1 baking powder

2 eggs

150 gm poppy seeds

2 tablespoons of rum,

80 g chocolate (white),

1 tablespoon of butter.


Heat oven to 180 ° C. In a bowl, mix all ingredients except chocolate and butter. If you are using vanilla in the capsule, stir in its scraped contents. A liquid paste will form. Grease a large deep baking tray, pour the dough into it and bake for 45 minutes, then check with a toothpick if it is really baked, otherwise bake for another 5 minutes. Cool the baked pastry while preparing the toppings. Sprinkle the chocolate and butter over low heat, stirring. In this way, pour the cake evenly and let it cool completely, finally in the refrigerator. Arbitrarily cut and render.


Leave a Comment

Your email address will not be published.