Rampion is one of the country herbs that grows in the winter season. It is called a “poor man’s vegetable” because it is edible in all its parts. The roots have a sweet taste reminiscent of hazelnuts while the leaves and flowers are bitter. Today we offer you a simple recipe that is great for an aperitif or appetiser. Rampion can also be enjoyed raw in a misticanza.
Preparation
Blanch the rampions in salted water for about 15 minutes. Once ready, drain, squeeze and roughly chop them. Heat oil and butter in a pan and add the rampion. Sprinkle with caciotta cheese and let it melt just a little. Toast the bread slices and place the cooked and seasoned herbs on top.
The crostoni are ready to serve at the table.
