Always inspired by the book Vegetaliana written by Giuseppina Siotto, a chef and teacher at the  Centro Natura in Bologna, today I cooked these delicious sea asparagus fritters which are now available in fish markets.
They are the “tender stems of a plant in the Chenopodiaceae family (like quinoa, spinach, and beets) that grow near the sea shore and in waterlogged areas all along the Italian coast in the Mediterranean region from Romagna to Gargano.
They contain many minerals and vitamins from the B and C groups. The juice has the property of providing iodine to those with hypothyroidism and has a calming effect. It can be consumed raw at the beginning of the season or cooked by boiling the young and tender shoots and seasoning them with extra virgin olive oil… “
Chopped into pieces, they can enrich a dish of spaghetti with clams, and due to their ability to grow in poor and high-salinity soils, they are considered one of the “foods of the future”.
Besides the considerations of their properties, it’s worth noting the deliciousness of these fritters, which, seasoned with a little salt and a splash of lemon juice, disappeared in a flash, ça va sans dire eh eh! Also inspired by Pina Siotto’s book, I cooked this VENETIAN STYLE TOFU which I highly recommend …

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