Rocket has been cultivated for centuries on the shores of the Mediterranean and used for just as long by populations for the preparation of recipes and medicinal remedies. Both in its broad-leaved variant and in its wild variant, with narrower and jagged leaves, it can be easily grown in a pot on your balcony, so you can have it directly at your disposal for the preparation of numerous tasty recipes.
Arugula is rich in calcium and vitamin C, as well as being considered a valid remedy against stress, due to its beneficial calming properties. The rocket leaves must be washed and dried carefully before use and if you wish to store them in the refrigerator for a few days, if you buy them (preferably organic). Arugula also boasts diuretic properties, which make it perfect for those who want to encourage the elimination of toxins from the body.
Whether you’re looking for vegetarian options, fresh summer recipes, or quick lunch ideas, you’re sure to find inspiration among these tasty arugula recipes.
Ready to discover new ways to appreciate this green leaf full of flavor? Get ready to experiment and delight your palate with these irresistible culinary proposals based on arugula.
Appetizers with rocket
Savory pie with rocket and spinach
Stew 400 grams of fresh spinach and 300 grams of rocket with oil, water and fine salt. In the meantime, prepare the base for the savory pie by mixing 200 grams of 0 flour with enough water and two tablespoons of olive oil until you obtain a smooth and homogeneous dough and leave it to rest for a quarter of an hour. Then spread your dough into a thin sheet on a round baking tray with high sides, after having greased it with oil, prick it and transfer the rocket and spinach filling. Garnish with onion slices and pine nuts. Bake at 180°C for 25 minutes.
Courgette rolls with rocket and ricotta
A fresh and quick appetizer to prepare. Grill thin slices of courgettes and let them cool. Mix the ricotta with chopped rocket, lemon zest, pepper and a drizzle of extra virgin olive oil. Distribute the filling over the courgettes, roll up the rolls and secure them with a toothpick. Serve them cold with a few rocket leaves and a sprinkling of aromatic herbs.
Carpaccio of beetroot, rocket and feta
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This dish, in addition to being a real feast for the eyes, offers a combination of surprising and healthy flavours. The earthy sweetness of the thin slices of beetroot combines with the slightly spicy aroma and nutty notes of fresh rocket, with the addition of feta cubes and crumbled walnuts the harmony is complete. Everything is enriched with a mix of salt, oil and lemon which enhances the natural flavors of the ingredients. Beetroot and rocket carpaccio is an excellent choice for a light appetizer or summer side dish.
Arugula pesto
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If you are passionate about the flavor of arugula, you can use it to create a delicious homemade pesto, with a strong flavour. You can opt for the rocket alone or combine it with basil for an even more aromatic result. Similar to the previous sauce in the procedure, but richer, in order to give a characteristic flavor to your pasta dish. Alongside the rocket, add a handful of basil, almonds and pine nuts. Here is the complete recipe. With rocket pesto you can season simple bruschetta but also super tasty first courses.
First courses with rocket
Risotto with rocket and lemon
The rocket and lemon risotto is a delicate first course but full of character. Toast the rice with a drizzle of oil and a little onion, add white wine and cook by adding hot vegetable broth little at a time. At the end of cooking, add a generous handful of finely chopped rocket, the grated zest of an organic lemon and stir in grated Parmigiano Reggiano or a vegetable alternative. Complete with a grind of black pepper and a few fresh rocket leaves.
Spaghetti with garlic, oil and rocket
This is a variation of the classic dish of spaghetti with garlic, oil and chilli, suitable for those who don’t like spicy flavours. While the pasta is cooking, let the chopped garlic brown briefly in olive oil, together with which you will sauté the spaghetti once cooked, seasoning it with arugula, black pepper and chopped parsley. Garnish the dishes with whole rocket leaves.
Fusilli with rocket pesto
Fusilli with rocket pesto is a simple dish but full of flavour. The rocket, with its characteristic slightly spicy taste, is transformed into a creamy and aromatic pesto. The rocket leaves are mixed with toasted pine nuts, grated Parmigiano-Reggiano cheese, extra virgin olive oil and garlic, creating a sauce with a strong flavour. This pesto is then mixed with the al dente fusilli, you can then add mozzarella and cherry tomatoes and create a complete dish.
Second courses with rocket
Baked omelette with rocket and spring onions
Arugula is also perfect in omelettes. Beat the eggs with grated Parmesan, salt and pepper, then add a bunch of chopped rocket and two finely sliced and lightly pan-fried spring onions. Pour the mixture into a baking tray lined with baking paper and cook at 180°C for about 20 minutes. Excellent both hot and at room temperature, it is also ideal for a picnic.
Wholemeal wrap with hummus and rocket
For a quick and nutritious lunch, fill a piadina or wholemeal wrap with a layer of chickpea hummus, plenty of fresh rocket, grated carrots, sliced cucumbers and cherry tomatoes. Roll everything up tightly and cut the wrap in half. It is a practical solution to also take to the office or to the beach.
Baked tofu on a bed of rocket and citrus fruits
Baked tofu on a bed of arugula and citrus fruits is a light, colorful and flavorful second course. Cut 300 grams of natural tofu into slices or cubes and leave it to marinate for at least 30 minutes with extra virgin olive oil, lemon juice, soy sauce, thyme and a pinch of pepper. Cook it in the oven at 180°C for about 20-25 minutes, turning it halfway through cooking. Serve it on a bed of fresh rocket, completing the dish with orange segments, toasted sesame seeds and some chopped walnuts. Season with a drizzle of extra virgin olive oil and, if desired, a few drops of balsamic vinegar. It is a nutritious, fresh and perfect second course in every season.
Bread and rocket meatballs
Bread and rocket meatballs are a simple recipe to make, suitable for adults and children, you can prepare them well in advance and also serve them at room temperature. This recipe we propose does not include the use of eggs. Here you will find the complete recipe to follow step by step.
Carasau bread, cherry tomatoes and mozzarella pieces
This dish is a perfect combination of the lightness and freshness of the ingredients. Carasau bread, a crunchy and thin Sardinian specialty, is the perfect base to accommodate the rocket and soft morsels of mozzarella. You can also add other ingredients such as cucumbers, dried tomatoes and capers.
Salads with rocket
Chickpea and rocket salad
Mix 250 grams of boiled chickpeas with 100 grams of rocket leaves, a handful of green olives and two tablespoons of sesame seeds. Season with olive oil and a teaspoon of apple cider vinegar. If you like, you can also add chopped parsley, fresh or dried.
Green salad of arugula, avocado, tomatoes
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The green salad of arugula, avocado and tomatoes is a light dish full of fresh flavours. Arugula, with its slightly bitter taste, pairs perfectly with the creaminess of the avocado and the sweet acidity of the tomatoes. This combination of ingredients offers a tasty harmony of textures and aromas. You can enrich this salad with a delicate vinaigrette that enhances the natural flavors of the ingredients. A healthy and appetizing option for a fresh and colorful summer salad.
Fresh spring salad with arugula, feta cheese, tomatoes and pomegranate seeds
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The fresh spring salad with arugula, feta cheese, tomatoes and pomegranate seeds is an explosion of colors and flavours. The rocket, with its slightly spicy and bitter note, combines with the creamy and salty feta, creating a tasty contrast. Sweet, juicy tomatoes bring freshness, while pomegranate seeds add a touch of sweetness and crunch. Spring salad is an ideal option for a light and nutritious dinner, perfect for enjoying all the freshness and flavor of the season.
Pizzas with rocket
Arugula focaccia
Prepare the base of your focaccia by kneading 400 grams of flour with half a glass of extra virgin olive oil, a cube of brewer’s yeast, fine salt and enough water until you obtain a soft and smooth dough. Let the dough rise for three hours in a bowl covered with a damp cloth. Roll out the dough into an oiled round pan and cook in the oven at 180°C for about 30 minutes, after sprinkling the surface of the focaccia with chopped rosemary and coarse salt. When the focaccia is ready, cut it into wedges and sprinkle each of them with fresh rocket leaves.
Green pizza with rocket and basil pesto with walnuts, olives and courgettes
Preparing a delicious pizza with rocket, basil, walnuts and courgettes is simple and tasty. Start by preparing the pesto, using the usual doses for four people. Blend together fresh rocket and basil, adding extra virgin olive oil, a pinch of salt, a handful of walnuts and the aromatic herbs of your choice. Spread the pesto generously on the pizza base and decorate with green olives, walnut kernels, thin slices of courgettes and freshly picked rosemary sprigs. Bake your green pizza at 180°C for about 25-30 minutes, until the base is golden and crunchy. Remove from the oven and enjoy this delicacy with a unique flavour. Here you will find the complete recipe with sourdough.
Fruit and fruit salads
Strawberry and rocket smoothie
It is a smoothie to be consumed fresh on summer evenings. Blend a ripe banana with the juice of a lemon and a dozen strawberries. Add a handful of rocket leaves and one of spinach leaves and continue blending, adding water until you obtain a smoothie of the desired consistency. Sweeten with a spoonful of rice malt.
Macedonia with rocket and watermelon
Cut a slice of watermelon and four wedges of melon into cubes. Chop a handful of rocket leaves together with fresh mint leaves. Season your fruit salad with the juice of half a lemon and a few drops of balsamic vinegar.
Arugula liqueur
To prepare a digestive liqueur based on arugula, leave 50 arugula leaves to macerate in the dark for about ten days in a liter of alcohol, together with the finely chopped peels of an orange and a lemon, half a cinnamon stick, half a vanilla pod and a teaspoon of cloves. Then filter the liqueur and add a syrup prepared simply with water and sugar (700 grams of sugar for one liter of water). Add the syrup to the alcohol, bottle and let it rest for three months before tasting.
