Recipe for bladder campion sauce
Bladder campion (Silene Vulgaris) are the leaves of the goblet-shaped flowers (once upon a time, children burst them in their hands or on their foreheads) that in these parts grow wild from May to October, near waterways or on the hillsides. However, for practical reasons it is also sown and grown in gardens everywhere. Not everyone has them as a lot of patience is required to pick enough to make them into a sauce, but bladder campion can also be found in many shops and supermarkets.
Ingredients for 4 people
- 300 g of bladder campion
- 50 g of pancetta
- a clove of garlic
- ½ an onion
- ½ a glass of dry white wine
- extra-virgin olive oil
- (a pinch of chilli pepper if required)
- (600 g of tomato sauce)
- grated Parmesan cheese
chop the pancetta, garlic and onion and sauté in the olive oil. Add the white wine and allow to evaporate. Add the bladder campion a few minutes before the pasta is ready to drain; the bladder campion shouldn’t cook, but merely wilt.
Toss the past directly in the saucepan with the bladder campion and serve them with a generous sprinkling of grated Parmesan cheese. It smells fantastic!
If you wish you may add tomato sauce to the bladder campion and in this case, continue to cook the sauce for a further 15 minutes.