Strigoli di Romagna are a little known vegetable, but with undoubted properties and multiple uses in the kitchen.

This edible spontaneous herb with a characteristic good taste, grows throughout the boot in the warm seasons.

In the Romagna tradition, it seems that the name "strigoli" comes from the fact that the stems crawling between the fingers "screech".

The plant develops in characteristic rounded flowers, called "bubbolini". Our grandparents as children probably used to play with the flowers of this herb, the latter, when crushed, emit a crackle.

Strigoli are certainly among the most sought-after herbs used to make dishes with undoubted organoleptic and nutritional qualities and are much appreciated by lovers of good food.

They are eaten in salads by adding them to other herbs, they can be boiled with others to prepare pies or soups or to be sautéed in a pan. They are excellent in omelettes, delicious to make the filling of tortelli or as a basic ingredient for risotto or in Romagna to prepare delicious sauces to dress homemade pasta such as tagliatelle.

In this recipe I have chosen to prepare them in an unusual and less conventional way by combining them with Black Rice of Venus which, when cooked with Strigoli di Romagna, becomes a really tasty and successful dish.

Let's see the ingredients together ... simple and really delicious!