Dish

Erbe di campo al burro

Buttered Wild Herbs

Erbe di campo al burro is made by sautéing a variety of wild herbs, such as dandelion greens, chicory, and wild fennel, in butter. The dish is typically seasoned with salt and pepper, and is served with crusty bread. Erbe di campo al burro is a rustic and delicious dish that is perfect for a cozy night in.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

Erbe di campo al burro is a traditional Italian dish that has been enjoyed for generations. It is often served in rural areas of Italy, where wild herbs are abundant.

Dietary considerations

This dish is vegetarian and gluten-free.

Variations

There are many variations of Erbe di campo al burro, with some recipes calling for the addition of garlic or lemon juice. Some recipes also call for the use of different herbs, depending on what is available.

Presentation and garnishing

Erbe di campo al burro should be served in a shallow bowl, with the crusty bread on the side. The dish can be garnished with a sprinkle of Parmesan cheese or lemon zest.

Tips & Tricks

When sautéing the herbs, be sure to cook them until they are wilted but still have a bit of texture. Overcooking the herbs can result in a mushy texture.

Side-dishes

Crusty bread is the perfect side dish to serve with Erbe di campo al burro. The bread can be used to soak up the delicious buttery sauce.

Drink pairings

A light red wine, such as a Chianti or Pinot Noir, pairs well with Erbe di campo al burro. A light beer, such as a Lager or Pilsner, is also a good choice.