Purslane – Many people think it’s just a weed, I’ll show you my grandmother how she used it!
If you love using the aromas and flavours of wild herbs in your dishes, on this page you can find out how to use Portulaca .
Purslane is a plant also known as portulacacea, porcelain or fresh herb and belongs to the Portulacaceae family . Clearly, it is an edible plant and has been used in cooking since ancient times. Rich in omega 3, it prevents diabetes and cardiovascular diseases, helps diuresis, is purifying and antibacterial.
But today we want to show you an ancient recipe at no cost , since it is extremely easy to find this plant in the garden. In fact, it is a weed that is often pulled up and thrown away by those who do not know about it.
Doing this is a tremendous mistake, in fact it can be used in the kitchen to prepare an omelette with purslane and cherry tomatoes, a good salad , purslane pesto or sweet and sour purslane .
Below, you can discover how to prepare sweet and sour purslane , which is a garnish rich in antioxidants and perfect to accompany any dish, but especially those based on pork .
But let’s discover together this recipe inherited from our grandparents.
Sweet and sour purslane: ingredients and preparation of the recipe.
As mentioned above, sweet and sour purslane is a side dish you can prepare in 10 minutes or so . Once this special recipe is ready, simply store it in a glass jar .
These are the ingredients to use:
- 90 gr of powdered sugar
- 25 gr of salt
- 200 gr of purslane net of waste
- 200 ml white wine vinegar
- 100 gr of extra virgin olive oil
- 1 tablespoon of 4-color peppercorns
At this point, all you have to do is head into the kitchen and get to work. It’s that easy!
Procedure for obtaining Portulaca in agrodolce
The first thing to do is to take the purslane shrimp and remove the hardest ones. After that, you just have to carefully wash the result obtained and then drain the remaining purslane well. After completing this operation, gently rub the result with a clean kitchen towel.
Next, you need to place a pan on your kitchen stove and put all the ingredients mentioned in the list made above except the purslane. Then let everything come to a boil and only then can you add the purslane.
Once it starts to boil again, turn off the heat and remove the pan and then mix the result properly.
Let the mixture sit for a minute and then, using a spoon to drain, lift the purslane leaves and transfer them to a plate. Then, let the purslane leaves cool to room temperature.
When the liquid remaining in the pan is also cold, take a glass jar and transfer the leaves and also, of course, the cooking liquid inside.
After that, you just need to close the jar tightly and place it in the refrigerator.
At this point, you can serve sweet and sour purslane on the table whenever you like.
You will see that its flavor will please anyone who tries it.
Enjoy.