Today we invite you to explore with us a recipe that mixes Caseificio Bertagni's Pecorino Tuada with the typical products and aromas of the land that produces it: Garfagnana, an island of green nestled in the Apennine mountains
"Vezzadri" are the spring shoots of Vitalba, a weed-like climbing plant that grows wild along the walls of Garfagnana. It is a plant to be treated with respect: when raw, it is poisonous, a quality that has earned it the popular name of 'grass of the ragged'. It is said, in fact, that beggars used it to get rashes on their skin and thus pity possible donors. Cooked sprouts, on the other hand, are delicious, fragrant and completely harmless (but if you don't have "vezzadri" on hand, you can substitute them with ordinary herbs).
Ingredients:
vezzadri sprouts
eggs
oil and salt to taste
Preparation:
Wash the 'vezzadri' and boil them for a few minutes, drain them and let them cool and dry as much as possible. Chop them a little, then brown them in a pan with a little oil. Separately, beat the eggs with a pinch of salt, then add them to the sprouts and grated Pecorino Tuada: finish cooking and taste.
