Always taken from the book Vegetaliana written by Giuseppina Siotto, a chef and teacher at the Centro Natura restaurant in Bologna, today I cooked these delicious samphire or sea asparagus fritters now available in fish markets.
These are the “tender branches of a plant from the Chenopodiaceae family (like quinoa, spinach, and beets) that grows near the sea shore and in water pools along the Italian Mediterranean coast from Romagna to Gargano.
Rich in minerals and vitamins B and C. Its juice provides iodine for hypothyroid patients and has a calming effect. It can be eaten raw at the beginning of the season or cooked by boiling the sprouts and young tender parts and dressing them with extra virgin olive oil…”.
Cut into pieces, they can enrich a dish of CLAM SPAGHETTI and due to its ability to thrive in poor and high salinity soils, it is considered one of the “foods of the future”.
Besides its properties, the tastiness of these fritters seasoned with a bit of salt and a splash of lemon juice, were gone in no time, needless to say, eh eh! Again from Pina Siotto’s book, I made this VENETIAN TOFU which I highly recommend…

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