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Old 11-14-2005, 11:27 AM   #1
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What is Rocket?

I've seen this ingredient in recipes and not sure exactly what it is and if it is available in the U.S.

I looked it up, and all I found was Arugala. Has anyone tried it, what does it taste like, how is it prepped? TIA

P.S. One recipe calls for "1 rocket"

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Old 11-14-2005, 11:49 AM   #2
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It is also called "Rucola", or in Rome "Rughetta". They have sort of "spicy" flavour, sorta like cresson (but not exactly the same...) very nice addition to various kinds of salads.



And here is the description from the glossary in La Cucina Italiana website, which also contains some nice serving suggestions. (we tried the rughetta pesto once, pretty good, though the original genovese version with basil is better...)

http://www.cucinait.com/cucinait/Wor...ssary_7181.htm</B>
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Old 11-14-2005, 11:54 AM   #3
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Rocket/arugula

It's got a nice peppery flavor. A bit like watercress but less of a bite.

I use it mostly in salads, but have also made it into pesto, sauteed it and used it on pizza. In Italy they often top pizza with raw arugula, sort of like a salad on top of a pizza.
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Old 11-14-2005, 12:07 PM   #4
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Quote:
Originally Posted by jennyema
Rocket/arugula

It's got a nice peppery flavor. A bit like watercress but less of a bite.

I use it mostly in salads, but have also made it into pesto, sauteed it and used it on pizza. In Italy they often top pizza with raw arugula, sort of like a salad on top of a pizza.
Thanks, jenny.

My search also came up arugala. Haven't seen it in the U.S., but never tried looking for it. A recipe from a chef says 1 rocket - a little misleading (to me). What would 1 rocket be? Looking at the pic, doesn't really make clear how to prep it...do you push the leaves off?

Actually, I'm not that fond of arugala. My choice from the descriptions here, might be basil, watercress or flat-leaf Italian parsley (which is a little strong for me, but okay in small doses). Still wondering if anyone in the US has seen it in the market under the name "rocket."

If it's anything like Cilantro - count me out. Restaurants in So. CA put Cilantro on everything.
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Old 11-14-2005, 12:14 PM   #5
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They call it "rocket" in europe and "arugula" here, but it's the same thing.

"One rocket" would probably be one bunch of arugula.

Arugula doesn't really taste anything like flat leaf parsley or basil. I'd say it's more a cross between watercress and spinach.

If flat leaf parsely is strong for you, both watercress and arugula may be a little too peppery/strong tasting, though.
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Old 11-14-2005, 12:15 PM   #6
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It is not marketed in the US as rocket the same way you won't find aubergines (sp?) here either. Those will be called eggplant instead.
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Old 11-14-2005, 12:32 PM   #7
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I have grown it in my spring lettuce garden, and I like a little bit of it in with a milder green, such as Buttercrunch lettuce.
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Old 11-14-2005, 05:55 PM   #8
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Here in the UK it is often sold under its French name of roquette. Maybe it's called that in your neck of the woods?

I use it a lot in summer with lollo rosso as the main 'lettuce' ingredient of a salad, if I want a peppery note to the leaves.
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Old 11-14-2005, 07:51 PM   #9
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Quote:
Originally Posted by mish
I've seen this ingredient in recipes and not sure exactly what it is and if it is available in the U.S.

I looked it up, and all I found was Arugala. Has anyone tried it, what does it taste like, how is it prepped? TIA

P.S. One recipe calls for "1 rocket"
Hi Mish, just saw your post..I think you might like arugala, I love it on a panini sandwich..I've used it with roast beef and jack or a swiss..I also use it with proscuitto and provolone or ham and swiss..It does have a peppery taste, but it's mild..It's also good with any lettuce that hasn't much flavor, it just perks up a salad of greens and pears and toasted walnuts...It somes in a tied bunch and most good markets will get it for you if it's not in stock. Hot or cold I really like it..It is similar to watercress, but not as pungent. Now that I've confused the heck out of you... Think about giving it a try...
kadesma
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Old 11-15-2005, 01:04 AM   #10
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Quote:
Originally Posted by mish
My search also came up arugala. Haven't seen it in the U.S., but never tried looking for it.
Mish, it should be readily available where you are in Cali. For the best quality, try going to one of the farmer's markets if you have one close by. Also, get baby arugula if available. The larger leaves tend to have a woodier and more unpleasant peppery flavor, in comparison to the baby ones.
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