Bruscansi risotto – WHB #331 (en)

In this period of the year the old wise woman go and harvest what
nature has to offer.
Friday I did Nordic walking with the Friday group, and we went in the woods of Vallonga looking for Bruscansi.
We didn’t find many because of lack of time, so together with Simoo and her daughter Marghe we come back in the evening.
It was very fun even if we got all stung.
The Bruscansi are the young sprouts of the Butcher’s Broom
or Ruscus Aculeatus.

Bruscansi - ruscus aculeatus

I found this on

The young shoots of Butcher’s Broom have often been eaten like those of the Asparagus, a plant to which it is closely allied. The matured branches used to be bound into bundles and sold to butchers for sweeping their blocks, hence the name: Butcher’s Broom. It is frequently made into besoms in Italy. One of the names given the plant, ‘Jew’s Myrtle,’ points to its use for service during the Feast of Tabernacles. ‘Pettigree’ is another old popular name, the meaning of which is not clear.
Parkinson tells us that Butcher’s Broom was used to preserve ‘hanged meate’ from being eaten by mice, and also for the making of brooms,
‘but the King’s Chamber is by revolution of time turned to the Butcher’s stall, for that a bundle of the stalkes tied together serveth them to cleanse their stalls and from thence have we our English name of Butcher’s broom.’
Culpepper says it is
‘a plant of Mars, being of a gallant cleansing and opening quality. The decoction of the root drank, and a poultice made of the berries and leaves applied, are effectual-in knitting and consolidating broken bones or parts out of joint. The common way of using it is to boil the root of it, and Parsley and Fennel and Smallage in white wine, and drink the decoction, adding the like quantity of Grassroot to them: The more of the root you boil the stronger will the decoction be; it works no ill effects, yet I hope you have wit enough to give the strongest decoction to the strongest bodies.’

Bruscansi - ruscus aculeatus

Bruscansi Risotto

Risotto con i bruscansi - Bruscansi risotto

You need
riso vialone nano (I unfortunately was without ūüė¶
spring onion
extra virgin olive oil
White wine dry or Prosecco (one glass for you and another for the risotto :DD )
Home made vegetal stock cube
water to make the broth 

Risotto con i bruscansi - Bruscansi risotto

Wash the sprouts and cut to pieces
Cut the spring onion in tiny slices and let gently cook in a pan with olive oil.
Add the bruscansi and then the wine/prosecco and let evaporate.
Add the rice and let toast, paying attention not to burn the bruscansi.
Now add the  vegetal broth little at a time until the rice is cooked.
Let rest for a couple of minutes and then serve .

Risotto con i bruscansi - Bruscansi risotto


The Bruscansi are very bitter, and if you don’t like them that bitter
you can put them in a pot cover with cold water and let them boil for 2min.
Repeat this operation 2 or 3 times(always using fresh cold water), but just for 2 min at a time.
So they won’t get to soft and will remain crunchy but not bitter

Let me show you our beautiful lake this evening, I apologize for the
black spot on the photos.
It is probably a a little grain of dust, and you  can see when I zoom.
arriving to Bardolino 29 apr 2012

evening 29 apr 2012

This is my recipe for this week’s WHB hosted by dear Elena of
Zibaldone Culinario

I wish to thank  Kalyn from Kalyn’s Kitchen                                                                           and Haalo,Cook (almost) anything at least once                                                       Without Haalo I wouldn’t even be here doing the  the Italian version of WHB!

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