What is “Misticanza”? It’s an old recipe made with different types of wild vegetables picked in the country, mixed together with“Tondini del Tavo” beans and sautéed with extra virgin olive oil.
Living in the country affords a number of advantages, including the option to go out for an occasional walk through the fields on the lookout for wild vegetables to prepare a special dish. I think that “misticanza” is a really unusual and delicious dish because wild vegetables taste very different indeed from the pale imitations we can pick up at the grocery store. I realize that preparing this old recipe is no easy task, because wild vegetables feel like they are on the way out and we are certainly losing the skills we need to find them, but I want to share this traditional rural dish with you, because it’s really not very well known.
Edible wild vegetables available during the season
Stewed “Tondini del tavo Beans “(a typical variety of the Loreto Aprutino area)
Extra virgin olive oil
A clove of garlic
Cook the wild vegetables in boiling water for about 15 minutes, drain and squeeze well. Fry the garlic and onion in a pan with extra virgin olive oil. Mix the vegetables, salt and extra virgin olive oil together and stir well. Add the beans at the end to avoid them breaking apart. Finally, drizzle with raw extra virgin olive oil; ideally use a medium-fruity variety with a bit of bite to it, because this will work well with the vegetables.
To really get to grips with the flavor of this dish, we recommend pairing it with a glass of “ Tre Saggi” Montepulciano d’Abruzzo. Its flavor is complex with wild berry notes framed by elegant oak spices, and blackcurrant, spicy cherry integrated with hazelnut and coffee.
If you know of an old local recipe that uses extra virgin olive oil, feel free to share it with us on the blog or within our Google+ community, called “Recipes with olive oil”. We look forward to hearing from you.