PENNYROYAL

PENNYROYAL Pennyroyal, which grows wild in the Mediterranean, is found in all fields and in sunny, dry, non-humid spots. The botanical name of the pennyroyal is Calamintha nepeta. Other common names are also Nepetella or Poleggio. In Tuscany, it is called "nepetella" or "catmint", in Emilia Romagna "Calameinta", in Campania "nepeteja", in Sicily "nipitedda", and in Sardinia "nebidedda." The pennyroyal plant belongs to the Laminacee (Labiatae) family and is a perennial species that produces abundant stolons through which it spreads on the ground. Its leaves emanate a penetrating, minty aroma, even if the pennyroyal has nothing to do with the mint that belongs to the Mentha (peppermint, spicata, cervina etc..) genus. Already well known to the Romans, digestive and stimulating properties were attributed to it. In cuisine, it is the key ingredient of artichokes “alla romana” and is also used to flavor mushrooms, snail based dishes, "panzanella", and "acquacotta".Pennyroyal, similar to peppermint, is a wild plant in mediterranean climate and can be easily grown in pots or in gardens. If placed in a vase, one must make a compost by mixing 70% organic compost with 30% sand or perlite, in such a way as to obtain a substrate that always remains fresh. Pennyroyal tends to trail, therefore one should use large containers or boxes. It requires exposure to full sun. The harvest of the leaves can be done at any time during the good season, but they reach their maximum aroma when flowering. For home-grown cultivation in which the fresh leaves end up being used, one should periodically perform pruning of old branches, inducing the plant to produce new, fresh, and aromatic leaves. Cultivating PENNYROYAL
Recipies width Aromatic plants
RECIPIES WIDTH PENNYROYAL
PROCEDURE
RISOTTO WITH ARTICHOKES  AND PENNYROYAL RISOTTO WITH ARTICHOKES  AND PENNYROYAL

Squeeze the lemon into a bowl with about a quart of water. Peel the heads of artichokes by removing all the hard parts and any hairs inside, peel and cut also the stems and cut everything into thin slices. Put everything to soak in a bowl with water and lemon juice. In a pan sauté the onion in extra virgin olive oil, adding the artichokes (well drained) and pennyroyal. As soon as the onions and artichokes are browned, add the rice, stirring for a few minutes (roasting), then add bit by bit the boiling vegetable broth. Cook, sprinkle with cheese and serve hot, putting on top a few leaves of pennyroyal and a drizzle of extra virgin olive oil.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 350 g rice for risotto
    • 50 g Parmesan cheese
    • 30 g extra virgin olive oil
    • 10 pennyroyal leaves
    • 4 artichokes
    • 1 onion
    • ½ liter broth
    • ½ lemon
    • Salt and pepper
PROCEDURE
ACQUACOTTA WITH PENNYROYAL ACQUACOTTA WITH PENNYROYAL

In a saucepan, boil the chicory and drain. In another pan pour about a liter of water, and when it is still cold, put tomatoes, potatoes and onions, cut into wedges. Add garlic, boiled chicory, chili pepper and pennyroyal leaves. Boil for about 40 minutes. At the end, when the vegetables are tender, add the egg and stir vigorously. Arrange the slices of bread in a baking dish and pour the acquacotta; let it stand a few minutes until the bread has absorbed all the broth. Serve hot with a drizzle of extra virgin olive oil and Parmesan cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 600 g tomatoes
    • 500 g chicory
    • 400 g stale homemade bread
    • 400 g potatoes
    • 100 g Parmesan cheese
    • 30 g extra virgin olive oil
    • 10 pennyroyal leaves
    • 2 onions
    • 2 garlic cloves
    • 1 egg
    • Salt and pepper
PROCEDURE
PENNE AND  SWORDFISH WITH PENNYROYAL PENNE AND  SWORDFISH WITH PENNYROYAL

Pour the extra virgin olive oil in a pan and lightly fry the garlic. As soon as it becomes lightly brown add the swordfish cut into small pieces and let it brown for a few seconds. Add the tomato and, always on high heat, cook for about ten minutes and add the mint. In the meantime, boil the pasta, and once drained, toss it in the pan with the sauce. Serve the dish with a few leaves of fresh pennyroyal.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 300 g penne
    • 400 g swordfish
    • 300 g cherry tomatoes
    • 30 g extra virgin olive oil
    • 10 pennyroyal leaves
    • 4 garlic cloves
    • ½ glass of white wine
    • Salt and pepper
PROCEDURE
FISH ROLLS AND ZUCCHINI  WITH PENNYROYAL FISH ROLLS AND ZUCCHINI  WITH PENNYROYAL

Brown the garlic in extra virgin olive oil and then add the mushrooms, cut into pieces and pennyroyal. Cook over medium heat until half cooked. Grill the thin slices of zucchini and place them over the fillets, season with a few leaves of pennyroyal and roll it. Secure the roll with a toothpick. Place the rolls into the pan with the mushrooms and cook, blending with the white wine.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 400 g fish fillets
    • 400 g champignon mushrooms
    • 30 g extra virgin olive oil
    • 20 pennyroyal leaves
    • ½ glass of white wine
    • 2 grilled zucchini
    • 1 garlic clove
    • Salt and pepper
PROCEDURE
OMELETTE WITH PENNYROYAL OMELETTE WITH PENNYROYAL

Cut the bacon into thin strips and place in a pan to lightly fry with just a bit of extra virgin olive oil and garlic. Break the eggs into a bowl and add salt and pepper, pennyroyal thinly chopped, grated cheese, lightly fried garlic and bacon. Having beaten the eggs, pour the mixture into a nonstick pan sprinkled with extra virgin olive oil. Cook keeping the lid on, shaking it occasionally. With the help of a plate or the lid, turn over the omelette until cooked. Serve with a garnish of pennyroyal leaves.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 30 g Grated Parmesan cheese
    • 30 pennyroyal leaves
    • 30 g extra virgin olive oil
    • 40 g bacon
    • 8 eggs
    • 1 garlic clove
    • Salt and pepper
PROCEDURE
ARTICHOKES  ALLA ROMANA ARTICHOKES  ALLA ROMANA

Remove the outer leaves from the artichokes, cut the heads and shorten the stem leaving about 4 cm. Wash them and immediately put them in water and lemon juice. Peel the hard skin of the stems. Empty with a knife the central part of the artichoke, eliminating also the choke "fluff" inside. Then put in bowl a mixture of parsley, garlic and pennyroyal. Add to the mixture the breadcrumbs and a drizzle of extra virgin olive oil, mixing until you have a smooth mixture. With the help of a teaspoon, fill the central part of the artichokes with the stuffing obtained and put them to cook upside down in a pan with hot extra virgin olive oil. After having made them lightly fry for a few minutes, add water to cover 1/3 of the height of the head of the artichokes. Boil with a lid over medium heat for about 30 minutes and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 35 minutes


    • 50 g extra virgin olive oil
    • 50 g breadcrumbs
    • 20 pennyroyal leaves
    • 8 big artichokes
    • 1 bunch of parsley
    • 1 lemon
    • 1 garlic clove
    • Salt and pepper