sclopit

Otherwise known as Silene vulgaris Among the wild herbs, shoots and flowers eaten in a frittata or risotto in Trieste, Tolmezzo and Gorizia. The word comes from schiopettare 'to pop' which is what little kids like to do to the flowers. Eagerly foraged in the springtime meadows but also sold in grocers, the green leaves have a delicate spring time taste, similar to snow peas. Young leaves can be used in salads.

In Western Friuli they call it sciopetine (or grisol or scjopetin) and serve it with gnocchi made out of ricotta, butter, eggs and flour.