It is the name given by the Neapolitans to an aromatic herb, well-known in the south of Italy: the Portericas Oleracea, belonging to the Portulacaceae family. It is a herb that grows spontaneously and is collected, from antiquity, to flavor salads and soups. It has for centuries been the ideal companion of the rocket and today it continues to be a constant in Sunday mixed salads accompanying Sunday lunch and today, for the first time also a distillate designed by Michele Mascolo, owner of "L'Alambicco" Agerola (NA). Nowadays, in addition to being harvested spontaneously, it is also cultivated by many farms, with cultivated crops, which, however, is just the case, is not as good as the wild one. It looks like a tall herbaceous plant no more than 15/20 inches from the ground and has slightly swollen leaves so as to look almost like a fatty plant.
The pucchiacchella is also known throughout Europe and is called differently from region to region. For example, there are those who call the friars' grass for the ancient legend that the friars want, going home to ask alms, to give the housewives this delicious grass gathered in the fields near the convents.
MOREThere are many beneficial properties attributed to the purchase and, in the past, was considered a real remedy for certain types of health disorders. Much used is its infusion, great to soothe burns caused by insect bites, acne and even eczema; just rubbing the part several times a day.
MOREThere are many ways to prepare this delicious herb. For example, as we said in the opening, we can use for the salads together with the rocket, which is a bit its classic and traditional use. It is also often added to tomato salads, which gives it a much more acidic and salty flavor.
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