This is a recipe from my dear old neighbour Pia, which I am happy to pass on to you to try and recreate.
Attention: Please be sure to harvest the dandelion flowers in spring and during sunshine, possibly before 12 am!
3 handfuls of freshly sprouted dandelion flowers (200 pcs)
1.2 l water
500 g jam sugar 1:3
e.g. cinnamon, ginger, star anise and a bit of cane sugar (to caramelise the taste)
Pluck the 200 yellow sepals from the plant and cut the lemon and orange into thin slices. Pour the water over this mixture and bring it to the boil. Let simmer for about 10 minutes. Cover and leave to rest overnight.
The next day, chop the mixture with a blender and process with the common jam making according to the instructions and using the jam sugar.
Dandelion has detoxifying and purifying properties and is particularly good for the gallbladder and liver.
The flowers of the dandelion, as well as the whole plant, have mild laxative and diuretic effects. This means that they stimulate the metabolism without causing discomfort.
If you are interested in medicinal or wild herbs growing around Casa Lauretana please check my comments on:
Ingredients (about 50 pieces):
150 g sugar
200 ml olive oil
300 ml white wine
grated peel of 1 untreated lemon
300 g flour
15 g baking powder
Cream butter with sugar, a pinch of salt, vanilla, sugar and lemon zest.
First add the eggs one by one, then the almonds and aniseed. Mix everything well.
After mixing the flour and baking powder and pile it all up on the work surface. Now take your fist and make a hole in the centre of your little flavour hill and then pour in the liquid dough, knead everything well.
Form small loaves and bake them for 25 min. at 175°C, when they have cooled down a bit cut them into slices. Now put them back in the oven for another 10 min. until the Tozzetti are lightly browned.
They should be hard enough to be dipped in the famous VIN SANTO as a dessert.
Ingredients (4 people):
800 g mixed fish (eel, pike, tench, perch and whatever else you can find)
1 celery stalk
2 cloves of garlic
1 sprig of parsley
400 g tomato puree
Wash the fish, clean them, cut them into pieces.
Chop the onion, celery, garlic and parsley and fry them in the oil.
Add the pieces of fish according to the order of cooking (and not all together).
Let them flavour and then add the tomato puree, salt and pepper and wait for a nice sauce to form.
Serve it hot.
Some people pour this preparation, which is halfway between a fish stew and a fish soup, on slices of toasted bread rubbed with garlic.
You may also add red hot chilli pepper.
The tegamaccio is a typical dish of the Lake Trasimeno area, but originally it does come from the area of Lake Chiusi.