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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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This sharp-tasting plant, also known as erba brusca or ‘sour grass’, is not as much used by the Italians as it is by the French, which is why it is not widely cultivated in Italy, although it can be found growing wild in May and June. It is used in soups and salads for its pungent flavour and I find it irresistible as a base for risotto.

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