A plant has grown for spaghetti

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What is a monk’s beard?

It has to be on the table at least once a year. Fortunately, the heralds of spring are no longer just found in Italian grocery stores. Deli shops have also adapted to the fact that the monk’s beard is a hoax in the kitchen scene. It has an intense flavor: herbaceous-earthy and slightly salty (if you don’t know, you should try before you buy). Its simple preparation methods make it ideal for the ambitious after-work cook. It is also seasonal, ending in early June at the latest. And he is still healthy.

How healthy is a monk’s beard?

This Barba di Frate, as it is called in Italian, grows wild in the salty meadows by the sea in Italy and is often cultivated there. Because of its mineral properties, it was used to make soda, which is said to be good for the stomach. Monk beard is rich in potassium, calcium, vitamins C, B1, B2, B3, and B6 and E. It is considered a diuretic. 100 grams contains only 17 calories. But the latter doesn’t really matter, because it tastes best with plenty of olive oil that brings out its flavor best. The blade-like stems are succulent and the flavor is even better when chewed.

How do you cook monk beard? Spaghetti with a monk beard

it comes to itself Classic monk beard with spaghetti. The shape of cabbage and pasta fits perfectly together. The recipe is simple and fast.

1. Generously trim the roots and stems from the monk’s beard, as they are woody and often filled with sand.
2. If necessary, blanch (simmer briefly and rinse with ice-cold water) to keep them nice and green.
3. Now one minute before the spaghetti is finished, you can add the herb to the boiling water and stir. But the dish will taste better if you fry the monk’s beard with oil and garlic separately for about three minutes.

Fly: Usually the stems are not grassy smooth like chives and branched. If you mix them into spaghetti, they look like twigs and cannot be evenly distributed. Therefore, cut the herb to form separate stems that can blend nicely with the spaghetti. You don’t need many seasons. Salt and pepper are enough, the taste of the herb is strong enough.

This is how Monk’s beard tastes best

Monk’s beard is also suitable as a vegetable, for example as a fishbed or light meat. You can fry it lightly for this purpose. For a Roman monk’s beard salad, you prepare a dressing of finely chopped anchovy fillets, some onion, garlic and red pepper, mustard and plenty of olive oil. Everything is mixed in a big bowl with the monk’s beard. It was previously boiled in a pot of very salted water for five minutes. Served warm, this salad is reminiscent of seaweed salad—but it tastes like spring in Italy.

Source : Blick