Roquette Wild

Rs. 104.00 Rs. 160.00 Save Rs. 56

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100 g
250 g
500 g
1 kg

Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavour than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate It's flavour. Arugula is an aromatic, peppery-flavoured salad green that is typical of Italian cuisine. It's unique flavour can be used in either cold or hot recipes. Also known as rocket, roquette, rugula and rucola. It is It's peppery essence and mustard quality giving it a strong, spicy complex flavour that distinguishes arugula from other herbs and leafy greens. Zesty accent in salads. Tender rounded leaves inject peppery pizzazz to mixed salads. Can also be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing. Larger arugula leaves have a more mature flavour and thicker texture than their baby versions. Delicious topping on a homemade pizza, either raw or cooked, can also be added to soup, stew, salad, and sandwiches, to give a peppery and mildly spicy flavour. In Italy Arugula is used in soups, but cooked, it looses some of It's flavour and tends to get mushy. Arugula is great in salads, a snack or cut up with fresh tomatoes and mozzarella cheese and basil with balsamic dressing. Yummy! Add arugula chopped fine to a grilled cheese sandwich and it will take it to a whole new level. Add arugula to hot pizza and serve when wilted. Toss arugula with shaved Parmesan and lemon vinaigrette for peppery salad. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Puree arugula, pine nuts, a little garlic, Parmesan cheese, olive oil, salt and pepper and you have arugula pesto. With It's peppery and slightly bitter flavour, arugula is a terrific green to throw into an otherwise boring salad.

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