There dirty or orobanca it is a herbaceous annual plant, parasitic of broad beans and also of peas. It is typical of the ancient Apulian culinary tradition and is found in fruit and vegetable markets during the period from April to May together with new beans. The plants of this genus are about 50 cm tall, the aerial part of the stem is erect, thin and branched or simple, the inflorescences are spike-shaped or elongated linear raceme with well-spaced or densely grouped flowers.
There species best known is that of the Orobanche Crenata, also known as "Succiamele delle Fave". The term orobanche really means "choke legume”, Referring precisely to the parasitic character it has towards the broad bean plant, which belongs to the legume family.
This plant has a high content of iron, fiber, potassium, calcium and among other things it is an excellent depurative, diuretic, anti-inflammatory and calming.
The orobanche are edible, despite the strongly bitter taste that is usually attenuated with several boiling and many washes.
Before its use in the kitchen, the "dirt" must be deprived of the harder and more woody lower part and carefully washed in order to remove the grains of earth retained by the hair that covers it. To "purge" it from the bitter taste that distinguishes it, you can boil it for about seven minutes, for proper cooking and keep it in a container for a couple of days, with frequent water changes. Finally, squeeze it gently, to ensure that the retained water is eliminated. The shoots of this plant can also be used for omelettes, flans, salads, baked au gratin, as preserves in oil and vinegar, breaded and fried or as a side dish dressed with fresh garlic, some mint leaves, salt and extra virgin olive oil. olive. Finally, very good on pizza, cut into slices.
Last tip, very important is to collect plants only if you are sure of the species to which they belong and away from any kind of sources of pollution and contamination.
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