Andate in montagna? Guardatevi intorno alla ricerca di questa bellissima pianta, l'Epilobium angustifolium (camèdrio, fiore di Sant'Anna, fireweed). Ha fiori rosa bellissimi, e i germogli si possono mangiare. E' particolare perchè è la prima pianta che ricresce su terreni devastati da incendi, eruzioni vulcaniche e bombardamenti: una pianta tosta, non c'è che dire!
LaB
Per i coraggiosi, ricetta della frittata con germogli di Epilobium:
Fireweed Shoot Omelet
Serves 2
For 2 people, I prefer making 1 omelet in a large pan and cutting it in half, but you can also make 2 individual omelets in a smaller pan. To clean fireweed shoots, trim off any browned or damaged bits, and cut into 1” lengths. Taste, and if the fireweed shoots are bitter, blanch them in boiling, salted water before starting the recipe.
For the Fireweed Shoot Filling:
2 cups (1/4 pound) cleaned fireweed shoots (raw or blanched) or asparagus, cut in 1” lengths
2 cups thinly sliced yellow onions
Salt
Pepper
2 Tbsp. olive oil
1/2 cup water
For the Omelet:
4 eggs
1/4 cup cream
1 tsp. hot sauce (optional)
Salt
Freshly ground black pepper
1 Tbsp. butter
1 cup grated fontina or other mild cheese
1/4 cup freshly grated parmesan cheese
Make the Filling: Sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Add the fireweed shoots and stir until they are thoroughly coated with oil. Add 1/2 cup water, bring to a boil, and cook until all the water has evaporated. Keep warm while you make the omelet.
Make the Omelet: Whisk together the eggs, cream, hot sauce, salt, and freshly ground black pepper. Melt the butter in a cast iron skillet (or other pan suitable for cooking omelets). Pour in the egg mixture, cover the pan, turn the heat down to low, and cook until the eggs are nearly, but not quite, set; the top of the omelet should still be moist. Sprinkle the fontina over half the omelet. Cover and cook until the eggs are set, about 1 minute.
Put the cooked fireweed shoots on top of the omelet’s cheese half and sprinkle with grated parmesan. Flip the plain half of the omelet over the fireweed shoots. Cut the omelet in half and serve immediately with a simple salad of salted tomatoes.
