slosh down the pepper!

Rucola = Rocket

I first tasted this herb in Spizza, along Jalan Kayu. Interestingly, their pizzas were all names of Italian women, from A to V. Maybe they are reserving W, X, Y and Z for new creations :p

Me and Tempest had a 'Katrina' if I remembered it correctly. For sure, the pizza comes with tomato, mozzarella, rucola salad, shaved parmesan and some kind of ham. Using their online menu as a guide, I think I must have had a "Katrina".


We asked the chef what was rucola. I thought Tempest was disappointed to realise that it was a vegetable, and not some kind of exotic meat. "Some people like it, some people don't" The chef reminded us that the herb is an acquired taste. And I liked it! I don't specifically recall the taste except that it was slightly bitter, and was perfect companion to the large slices of thinly-shaved cheese.

Anyway, I found a description of the herb which could give it the desirability it deserves:

NATURAL ENERGY
Very common in ancient times, rucola (often called rocket in English) was a staple component of the Roman diet. This is borne out by poets like Horace who credited his friend Martial, who spoke of it as a magical herb, with having discovered its aromatic and flavoring properties. When allowed to grow in a wild state, the plant can reach a height of some 50 cm, producing leaves with a sharp flavor that is augmented as the acidity of the soil increases. When cultivated, rucola tends to be milder and more delicate than the wild variety, and much more tender, as well. Currently rucola is used in cooking as an herb, a side dish to accompany meat dishes and as a topping for first courses. It is also found in herbalist's shops thanks to its medicinal properties. It lends a slightly pungent tang to pasta dishes; it is added raw to sauces and is generally combined with tomato and garlic. It should be tried in such dishes as Tortelloni con Prosciutto Crudo with rocket and almonds or Farfalle with peppers and rocket. Energizing and rich in vitamin C and mineral salts, when combined with other vegetables it adds a lively zest to fresh salads. Creating a "bed" of rucola has become a classic way of enhancing the presentation of delicatessen products, meats and all sorts of cheeses. Distinguished by a slightly bitter aftertaste, it is a favorite ingredient for dressings and mousse preparations with butter and ricotta. Once dried, its roots are used to prepare excellent digestive infusions that take advantage of its aperient and diuretic properties. Rucola, as a natural emollient, is also used in cosmetics, in scalp treatments and moisturizing, toning lotions for the skin. It provides a bracing shot of energy, promoting a restoration of psycho-physical vitality. It is a great way to overcome spring asthenia and the accompanying sense of lethargy and fatigue that so many people suffer from at the end of winter.

How I missed it when I saw a lady discarding the rucola and only attacked the salmon in a dish of norwegian salad in Cafe Bar. Such a waste! And rucola, often refered to as 'wild rocket' in supermarts, are quite expensive compared to most other herbs and vegetables. Tsk tsk tsk!

I should return to Spizza again, if not for the 'Katrina', then for the so many others that sound so tasty.

posted by slingwoof @ 6/03/2009 11:47:00 AM