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The Sclopit

Sclopit (Silene Rigonfia)

The sclopit called Silene vulgaris or wort Silenus, is a small plant (high up to 60-70 cm, maximum 100 cm) perennial and hairless, with characteristic flowers called "Bubbolini", bud the plant when it blooms, it produces on its summit a kind of balloon that everyone from children, we broke out.
In addition to its description now also we offer a traditional recipe




Ingredients (for four people)
2 ounces of sclopit about
320 g Carnaroli rice
1 shallot
1 carrot
1 onion
1 stalk celery
Vegetable broth q.s.
extra virgin olive oil q.s.
A half cup dry white wine
Grated Parmesan q.s.
A knob of butter.



Prepare the vegetable broth with an onion cut into four, a well-washed but not peeled carrot, cut into pieces and a small stalk celery, chopped also. Peel and wash well the sclopit. Crumble. In a pan fry in a little oil the shallot. Add the sclopit, salt and simmer for a few minutes. Add the rice. Mix well until the rice is transparent not. Add white wine, which let it evaporate. Then add, little by little the broth, stirring constantly until the rice is almost cooked. Then add the grated parmesan cheese and simmer for a few minutes. Add the butter, stir well, turn off the heat and let stand a few minutes before serving.


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