Today we offer you a delicious seasonal recipe, designed by our loyal customer Paola Cavalieri: the Gramigna “che sinapi”.

This is the right time to collect “the synapses” (mustard plant), that is to say wild mustard, also known as "sanacciuolo", a plant that grows spontaneously up to 1.400 metri s.l.m. The mustard leaves are often used as detox food, anti-inflammatory and tonic for the liver. They have, furthermore, and high in vitamins A, K e C, as well as minerals such as zinc, selenium, soccer, magnesium and iron, very useful for fighting arthritis, osteoporosis, l'anemia, asthma and cardiovascular diseases.

But here's the recipe for this delicious autumn first!

Ingredients:

– A bunch of wild mustard

– 140 gr. of pasta Gramigna of durum wheat semolina Minardo, o Bucatini Minardo broken

– a clove of crushed garlic

– two tablespoons of extra virgin olive oil

– sale marino q.b.

– chili pepper

– raisins to taste

– salted roasted almonds.

Procedure

Clean the vegetables from flowers and hard parts and wash them under plenty of running water. Cut it into large pieces and boil it in plenty of salted water. When cooked, drain and leave the water aside .

In a pan, fry the crushed garlic without skin. Remove the garlic and add the cooked vegetables, stirring and letting them flavor.

Boil the pasta in’ cooking water re synapi, drain it al dente and add it with vegetables.

Add the chopped almonds, raisins, and a sprinkling of chilli. Stir for a minute.

After serving, sprinkle with olive oil. Enjoy your meal!

P.S.: to who like a little grated peppery pecorino is good!