When I was a girl and we were going to the fifth of my uncle Infohuerta, at one point in the afternoon, this happened:
My nonna, Masarotta, appeared with a large black bag and a small and sharp blanket. Without saying anything, he headed towards the gate. At the hour and a half he returned with the black bag full of greos, thistles and other edible weeds that he found on the road.
City Bell was a rugged place that hippies did not know yet. The pool was not built yet but the water pump jet came out with such force from the hose that was more than enough.
Now the part should come in which Masarotta made an exquisiteness of what he joined on the street, called us to the table and we all ate very rich.
No. That never happened .
I did not eat the weeds of Masarotta. It was a girl, ate roast, french fries, pizza, pasta, tomato salad at most.
And Masarotta ... Surely the Nonna Masarotta had exquisite with the weeds, and surely they had to try.
The thing is that every time I think of grellos or thistles I remember the black bag of Masarotta, of his life as a peasant in Italy, his post war orchard in Argentine pots.
- Hi Paulina, how are you? Do you remember your blog, which is a humorous kitchen blog, which has a wave ...? What is this downturn of the Nonna Masarotta? Give us the greed salad, you want. If you are a person with feelings we do not want to find out here.
You are right, Párense all that we say goodbye dancing. Chauuuuu, Chauuuu!
*A Little Bit of Monica In My Life, A Little Bit of Erica by My Side ...*
Ingredients
It is very simple
- 1/2 Tied by Glos
- 1 garlic clove
- 1 tomato
- 1 Bag
- Salt, pepper and olive oil
Recipe Grellos and Bag
Attenti to the magic powder
1. Wash the gremos in warm water (look here how to clean the grelos ).
2. Chop the garlic and saute it slightly in a deep pot, which is not roasted. In this pot we will put the rest of the Grelos salad.
3. Add the griles barely drained to the pot, put the fire at a minimum and cover. Those below will touch the water but the rest will be steamed.
4. When the griles have fainted and have a fluorescent color, remove from the pot.
5. Go to the pan in which we had garlic and remove a few minutes, until the grelos loses moisture and integrate with garlic. Not much, do not cook too much. Go to a salad bowl.
6. Peel the tomato and chop it. Place (thus, fresh), on the greos. Salpimentar and rain with a few drops of olive oil.
6. Put the bacon in the microwave until it is hard and crispy (time depends on the microwave. If you want to know more details look at the post: How to make bacon dust ). Crush it until it is a fine powder. The Grelos salad rain with this dust.
I am surprised. I am Galician, from A Coruña, in Spain. I always thought that the grelos was a typical vegetable of Galicia and, as in the rest of Spain it is not cultivated or used, I never imagined that someone could use them for another dish other than Galician broth.
If you can encourage you to try it. Of course, when it is cold, because it is a winter dish.
Beautiful the story of the Nonna Masarotta and its yuyitos 🙂