Purchiacchella

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. The denomination of this herb varies greatly from region to region: in Italian such as porcelain, procaccia, purselana (Liguria), fatty herb (Lombardy), barzellana (Sardinia), purcacchia or purcacc (Lazio), porcacchia (Marche) (In some areas of Sannio is euphemistically called, herb of grass to avoid the direct dialectical reference to the puccellacca, the genital organ of the female sex in (Abruzzo), porcacchia or perchiacca (Basilicata), puchchiacchèlla, Neapolitan), spells, spells (Tuscany), andraca, purchacca (Calabria), purgas or purciddana (Sicily), spells or spurs (Puglia) and links to Foggia, spruce or brucellos (Salento). In English as purslane, purslave, pursley, pusley; in Spanish and Catalan like verdolaga, verdalaga, buglosa, gras grasba, porcelana, tarfela, peplide (Spain), colchón de niño (Salvador), flor de las one (Colombia), flor de un día, league (Argentina); in Portuguese and Galician as beldroega, bredo-femea, baldroaga; in basque like ketozki, ketorki, getozca; in French as pourpier, portulache; in crater like fractal grass; in Kurdish as par-par; in Chinese as ma-chi-xian. For the Neapolitans, who have always been lovers of cooking with exquisite flavors, it was considered a real hint of taste to enrich simple green salads, considered insipid and flavorless. It was collected in large quantities and sold by the ancient walking ortholates that crowded the streets of the city and was generally used with the rocket to get a truly mordant salad. Herbaceous grass grew flourishing along the Parthenopean territory thanks also to the resistance of the plant to the sun and to the very warm climate.

There 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 rustle the part several times a day to get immediate relief. This herb is also recognized as diuretic, depurative and antidiabetic properties as well as properties against stomach acid and gastritis. The botanist and pharmacist Dioscoride Pedanio maintained, at the time of ancient Greece, that herbaceous herbs were a good decongestant for the eyes and also a painkiller against headaches: a true natural anti-inflammatory. Today, we have replaced herbs with synthetic medicines, however, we can still consume this extraordinary grass to have a low-calorie, fiber-rich, and vitamin-rich product, and it does much more to the classical organism (and often a bit ' scialba) salad.

There 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. But rubbing her is not just an excellent salad ingredient. It is also used to prepare dishes that include baking as soups and soups. It is also cooked as a delicious appetizer after removing the leaves, immersed in pasta and fried in plenty of oil. It is also great for preparing delicious omelettes after having been boiled and added to cheeses of various types, in a potentially poor dish, but with absolutely extraordinary taste. Finally, the puccella can be stored in oil and used like capers; just cut the buds, bake them a few minutes with water and vinegar then put them in a jar covered with oil, to have an absolutely extraordinary preservation to use all year round. Here we present you one of the most interesting recipes of all the Parthenopean tradition, among those that obviously involve the use of this very interesting grass.