Plantain calzone

Here’s another weed that also grows along the roadside.

It’s not particularly flashy, but like most medicinal herbs, it has numerous properties of which our grandparents were certainly aware.

Plantain is easily recognizable by its large green leaves arranged in rosettes with distinct parallel veins.

The plant has several species, of which two are mainly known:

Plantago major L., mainly used in phytotherapy and herbal tradition

Plantago lanceolata L., or lesser plantain, which is more commonly used in culinary contexts.

The name Plantago comes from planta, meaning “sole of the foot,” referring to the shape of the leaves or because, being very common, it was easily stepped on.

Like all herbs gathered in spring, plantain also has purifying and refreshing properties, which is why it is included in numerous dishes of folk tradition.

The tender leaves (the youngest ones) are used both cooked in soups and salads and fresh in salads.

 

Now here is a tasty recipe that combines the beneficial and nutritious properties of this plant with the flavor of a good focaccia!

Plantain calzone ingredients (for four people):

– 300 grams plantain leaves

– 300 grams ricotta cheese

– 500 grams bread dough

– 1 tablespoon Parmigiano Reggiano cheese

– 3 tablespoons extra virgin olive oil

– 4 eggs

– Nutmeg

– Salt and pepper

Plantain calzone preparation:

Clean, wash, and blanch the plantain in lightly salted water.

Squeeze out excess water and roughly chop it. Mix the wild herb with ricotta, then add Parmesan and sprinkle with nutmeg.

Season with salt and pepper.

Divide the dough into 4 parts, forming four disks.

Place a little filling and a raw egg in the center. Fold the dough over and place the calzones on a baking sheet lined with parchment paper.

Bake at 200°C for about 25 minutes and serve warm.

(Recipe from: “Erbe in Tavola” by Silvia Strozzi, MacroEdizioni)