Today I offer you a tasty and somewhat unusual first course: spaghetti with barba di frate. The sauce is prepared while the pasta cooks together with the vegetable. The only slightly annoying thing is cleaning the barba di frate (another name for agretti). The result, however, is surprising: a delicious, unique dish that is also visually appealing. We liked them so much, and that’s why I urge you to try them. But hurry because barba di frate has a short season.
Other first courses whose sauce is prepared while the pasta cooks:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Spaghetti with Barba di Frate
- 12 oz spaghetti
- 5 oz barba di frate (net weight)
- 5 oz gorgonzola (sweet)
- 1/2 cup milk
- 3 tbsp whole peeled hazelnuts
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Skillet
- 1 Colander
Preparation of Spaghetti with Barba di Frate
Clean the barba di frate by removing the rootlets and any yellowed strands, then wash them very well by passing them through bunch by bunch (this is the most tedious part).
In a pot, bring plenty of salted water to a boil. When the water boils, add spaghetti and barba di frate simultaneously.
Meanwhile, put the gorgonzola in pieces in a large pan along with the milk and melt it over low heat, pressing it with the back of a wooden spoon.
In a small skillet, toast the hazelnuts without any seasoning, then chop them coarsely with a knife. Set them aside as they will be used as the final garnish for the dish.
Drain the spaghetti along with the barba di frate and transfer them directly into the sauce pan. Mix well to combine all the ingredients and let the flavors meld on the heat for a moment.
Serve the spaghetti with barba di frate on individual plates, sprinkle with the chopped hazelnuts, dust with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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