Barba di frate with lemon confit


agretti

I discovered that little plant on the fruit market I usually go. They call it here « agretti » or « barba di frate« . Totally unknown for me I looked at wikipedia: « This plant is said to be halophyt », which means that it likes salt. « It is found only in the Mediterranean basin, in particular in Italia and Spain where it is typical of the diet ».

The only thing the farmer told me about was that I should try to cook it in the pan with a little bit of olive oil just time the « agretti » get a little fluffy. That’s what I did but cooking it with some lemon « confit » (home made, I give you the recipe just below) and its olive oil. It was surprisingly good, still crunchy and with a soda taste (actually its Latin name is Salsola soda and it was also used for the making of bicarbonate of soda!).

Click here for recipe of Barba di frate with lemon confit

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