Last year I was asked if I would translate a cookbook from German to English. As I wasn't working full time and you all know how I feel about food the answer was pretty obvious to me. It was a wonderful experience and I was already enamored by Donatella Maranta's work, but I have come to an even higher appreciation for her cookbook Rule of Pi.
The cookbook has now been published as an ebook in English and I can't help but feel a little proud to see the (virtual) product of something I helped make.... Go have a look here.
Two weeks ago I ventured out to the farmer's market for the first time in a very long time and came away as inspired and excited as always. I had found an ingredient that Donatella wrote of with near reverence and I was very enthousiastic to try it out. Barba di frate or monksbeard is a vegetable I would most liken to samphire or "Meeresbohne" as it is sold here.
This dish from Donatella is light, easy to make and was very well received by the friend who came for dinner.
Here is the recipe, with permission, in the words of the inventor herself:
Barba di frata – monks beard –
grows on sandy ground near the ocean.
Whenever I see these green
bundles I always imagine how the wind moves the plants in gentle waves and
makes them glint silver in the sunlight. Salty air and the scent of algae.
One bunch will serve 4 people.
Remove the reddish roots and carefully wash the barba di frate.
Fry 1 cm strips of streaky bacon
until crisp and put to one side. Pluck the leaves off about three sprigs of
flat leaved parsley. It shouldn’t be too much as you only want to add a hint of
fragrance.
Cook your spaghetti all dente.
Add the barba for the last 3 minutes of cooking time.
Keep back one cup of pasta water!
Drain the spaghetti and the barba
and add them into a preheated serving bowl with a few knobs of butter and some
good olive oil. Add the cooking water slowly and mix well. Sprinkle over your
parsley and the bacon.
This goes well with lots of Parmesan.
And if once again I have some ricotta salata I am truly in seventh heaven.
There you go. It couldn't be easier or tastier. And if you can't find the monksbeard, do give it a try with samphire!
PS: It was so delicious I made myself the exact same thing the next evening! ;-)
