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Cicada a La Roma
[Note: This recipe accompanied the article “Nutritious, Tasty Cicadas” in the Winter 1996 PPNF Journal of Health and Healing (Volume 20 Number 4)]
Ingredients
- 2 dozen medium to large cicadas, wings removed
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1½ to 2 cups tomato sauce
- 1 cup fresh green peas
- ½ cup white wine
- ½ cup fresh Romano cheese, grated
- Fresh basil, oregano, and parsley, all chopped together
Directions
Saute finely chopped onion and garlic in olive oil until soft and golden.
While pan is still hot, add the cicadas and cook on medium heat until cicadas begin turning opaque.
Add tomato sauce, white wine and fresh green peas.
Cover and simmer for about 10 minutes.
While still in hot pan, sprinkle with Romano cheese.
Serve on whole grain pasta or sourdough bread.
*This recipe is from the inspiration provided by the famous Italian coastal entree, Anquilia (Eel) a la Romana.
Published in the PPNF Health Journal
Winter 1996 | Volume 20, Number 4
Copyright © 1996 Price-Pottenger Nutrition Foundation, Inc.®
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