You may be wondering what orapi are. Their scientific name is Cheonopodium bonus Henricus, but nobody knows them by this name. More simply, they are wild spinach that grows abundantly in places where flocks graze in summer or where cows and horses roam freely, which is why they are so abundant in the mountains of Abruzzo.
Orap, also known as “olaci,” “olapi,” “vollari,” “farinello buon enrico,” and “imbiede,” is rich in iron, vitamins C, B1, and B12, and minerals.
In ancient times, it was used for its properties as a tonic, purifier, and laxative.
The leaves of orapi, when cooked with olive oil, are also used as compresses for sores and burns.
But it is as a culinary ingredient that they give their best.
They can be cooked as a side dish (either sautéed or boiled in a pan) or as the main ingredient in soups, omelets, and pasta dishes.
Ingredients Gnocchetti agli Orapi
- 1kg of orapi;
- 500g of potato gnocchetti;
- 2 cloves of garlic;
- aged pecorino cheese;
- olive oil to taste;
- salt to taste;
- chili pepper
Preparation of Gnocchetti agli Orapi
First, boil the orapi in plenty of salted water. Then wash and clean them, and cut them into pieces.
Take a frying pan, brown the garlic over low heat with oil and chili pepper (if desired), and when the garlic is golden, add the orapi to the pan.
At the same time, boil the gnocchetti, then drain them and toss them in the pan with the orapi for a few minutes.
At this point, add a generous sprinkling of grated aged pecorino cheese and serve this simple but unique and very tasty first course.
