Maltagliati with Barba di Frate
17/11/2023Maltagliati with barba di frate are a typical dish in which rustic pasta meets the slightly bitter taste of this spring vegetable. Here is the recipe for preparing Maltagliati with barba di frate:
Ingredients
- 200g maltagliati (or other egg pasta)
- 300g barba di frate (also known as agretti)
- 2 garlic cloves
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste (optional)
- Grated lemon zest (optional, for added freshness)
- Grated Pecorino Romano or other aged cheese, for serving (optional)
Preparation
- Clean the barba di frate by removing the roots and any tough parts. Rinse well in cold water and then blanch in plenty of salted water for about 5-10 minutes. The important thing is that it remains al dente.
- Meanwhile, bring a pot of salted water to a boil for the pasta. When boiling, cook the maltagliati according to the package instructions, being careful not to overcook them.
- While the pasta and vegetables cook, thinly slice the garlic cloves and gently sauté them in a pan with extra virgin olive oil.
- Drain the barba di frate and add it to the pan with the garlic, allowing the flavors to meld for a few minutes. If desired, add the grated lemon zest at this point for a note of freshness.
- Drain the maltagliati, reserving some cooking water, and add them to the pan with the barba di frate. Mix well and, if necessary, add a little pasta cooking water to achieve a more cohesive dish.
- Serve immediately with a sprinkle of black pepper and, if desired, a handful of grated cheese on top.
- Add a drizzle of raw olive oil to enrich the flavor if you feel it is necessary.
Curiosità
Barba di frate, scientifically known as Salsola soda, is a plant that commonly grows on the sandy coasts of the Mediterranean. It has a slightly salty and bitter flavor that pairs perfectly with pasta and olive oil. In some cases, a handful of cherry tomatoes cut in half can also be added, sautéed together with the garlic to add color and flavor to the dish.