Arugula has a rich, peppery taste and an exceptionally pungent flavor for a leafy green. It is frequently used in salads, often mixed with other foliage in a mesclun. It is also used raw with pasta or meats in northern Italy and in western Slovenia. In Italy, raw rocket is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. It is also used cooked in Puglia, in Southern Italy, to make the pasta dish cavatieddi, in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino, as well as in many unpretentious recipes in which it is added, chopped, to sauces and cooked dishes or in a sauce used a condiment for cold meats and fish.
Arugula luxus photo (c) Flora Export S.G. Israel LTD
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