Peppery Arugula Recipes
Rocket or Arugula Leaves?
Although ‘rocket’ is the name that many of us will know, it is also called arugula and that is its most common name in some parts of the world such as the USA. A dark green vegetable, it is often used in salads and other recipes and has a very distinct flavour.
Its peppery taste is very much a love/hate with many people but when used in the right recipes it can truly enhance the flavour of a dish.
Origins of Arugula
Arugula is often found in Italian cuisine, and if you look at its history it has Mediterranean origin plus its uses by Romans in Ancient Rome. It used to be grown for its leaves as well as its seed and its most famous use as an aphrodisiac.
Arugula and Nutrition
Arugula is often used in salads not only to add more flavor, but also because it is the perfect low fat ingredient for a healthy salad with a similar peppery taste to cress.
- There are 25 calories in 100g rocket salad.
- It’s rich in minerals such as iron, potassium, manganese and calcium.
- It contains strong antioxidants for keeping immune systems healthy and preventing illness.
- It’s rich in vitamin C which also keeps your immunity levels high.
- Rocket is high beta-carotene which converts into Vitamin A when consumed which has been proven to prevent cancer developing.
Recipes with Arugula
We absolutely adore this delicious Ricotta and Arugula Pie – it’s great for dinner with the family!
You will need:
- 3 Puff pastry sheets
- 500g Ricotta
- 300g Rocket and spinach
- 2 Onions
- 1/3 bulb Garlic
- Pinenuts, toasted
- Bocconcini cheese
- Extra virgin olive oil
- Salt and pepper
- 1 egg
- Mince onions and garlic, fry in olive oil in a cast iron pan till soggy and brown and fragrant.
- Season bocconcini with olive oil, salt and pepper. Marinate.
- Mix rocket and spinach in a food processor. Don’t make it too fine. Make sure vegetables are as dry as possible otherwise you’ll get a soggy pie.
- Mix chopped vegetables up with onions, garlic, ricotta, add salt and black pepper, pinenuts and basil
- Make sure the pan you just used is a clear of onions as can be. It will still be oily so no need to oil it. Place a sheet of puff pastry over the bottom.
- Bake in oven at 200C until golden.
- Spoon on the vegetable/ricotta mixture and level.
- Push the bocconcini into the mixture.
- Lay another sheet of puff pastry on top. Seal the edges as best as you can then slash the top of the pie so the steam can get through. Brush beaten egg all over the pie pastry surface.
- Bake for about 30 minutes at 200C, or until golden on top.
This is a great warming spring recipe and you can even serve with a little arugula salad with garnish too!
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