To find land seaweed (or barba di frate in Italian) is a real treat….which I definitely don’t miss out on.
This vegetable looks like a mixture of chives and seaweed…comes with quite strong roots, which need to be carefully removed before cooking. Some add anchovies to the mixture, I prefer the slightly bitter taste combined with the saltiness of the parmesan cheese.
Land seaweed with spaghetti
- 1 bundle of land seaweed
- 2 large cloves of garlic finely chopped
- 200 g spaghetti
- olive oil
- salt and pepper
- Clean the land seaweed from the roots and thoroughly wash it. It generally comes with a lot of earth ...be sure to really wash it very carefully.
- Heat enough water for both the spaghetti and the land seaweed. Once it has come to a boil, salt it and put both the spaghetti and the land seaweed together and cook until the spaghetti are al dente.
- In the meantime heat up enough olive oil to cover the bottom of a large pan. Gently brown the finely sliced garlic so that it does not burn, but the oil takes the aroma of the garlic.
- Once the spaghetti are cooked, drain them together with the land seaweed, leaving them a bit moist. Immediately toss them into the garlic infused olive oil and let it amalgamate for at least 5-7 minutes on medium to low heat. The idea is not to fry the pasta and barba di frate (land seaweed in Italian), but to cover them with the olive oil. Serve with a good dose of fresh pepper and some freshly grated parmesan.