Irmulatta
Description
S’Irmulatta — known in Sardinia by many different names such as chimedda, armuratta, ermulanza, or ambulatza — is simply the wild radish (Raphanus raphanistrum): a flavorful edible wild plant that can be used in countless dishes, from pasta and soups to salads.
In Sardinia, s’irmulatta is a versatile ingredient used in a variety of traditional preparations. It is best harvested in spring, when its leaves are less bitter and have a more delicate taste. If you enjoy dishes made with wild greens, try this traditional Sardinian savory recipe: s’irmulatta with pancetta and potatoes. You’ll love its rich and rustic flavor!
Ingredients
to recalculate the ingredient amounts
- Irmulatta 1000 g
- Potatoes 1000 g
- Pancetta 200 g
- Arborea butter 100 g
- Extra virgin olive oil 4 cucchiai
- Salt q.b.
- Pepper q.b.
Instructions
- 1 Preparing Irmulatta with potatoes and pancetta is very simple. Start by bringing a large pot of salted water to a boil. Wash the Irmulatta leaves and, once the water is boiling, add them to the pot and cook until tender.
- 2 While the Irmulatta leaves are cooking, peel, wash, and slice the potatoes. Cut the pancetta into thin strips as well. Heat a pan with the butter and 2 tablespoons of extra virgin olive oil, then add the potato slices and sauté until golden. Once the potatoes are nicely browned, add the pancetta and, as soon as it is cooked, incorporate the cooked Irmulatta leaves, squeezed and chopped. Alternatively, you can cook everything in a pressure cooker for about 20 minutes.
- 3 Season with a little salt and a generous grind of black pepper. Let everything cook together for about 10 minutes. Serve s’irmulatta with pancetta and potatoes piping hot.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
