Cooked Dandelion with Raisins and Pine Nuts – Ticino

Make the washed dandelion leaves in salted water for five minutes and drain in a sieve.

Put a little olive oil in a pan and mix raisins, anchovy fillets, fennel seeds and pine nuts in it at low temperature so that everything is roasted together leisurely. Finally, add the squeezed garlic.

Add the cooked dandelion to the roasting pan and mix well with the spices using two wooden spoons. Now season with olive oil and plenty of black pepper.

This preparation is also suitable for cabbage stems and chard in summer and for Catalogna, which belongs to the dandelion family, and Cima di rapa in winter.

Tip: Stock up on a range of high-quality spices – it pays off!

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