Barba di Frate con Aglio, Olio e Peperoncino

Name: Barba di Frate con Aglio, Olio e Peperoncino (Friar’s Beard with Garlic, Oil and Chilli)
Cuisine: Italian
Ingredients: 2 garlic cloves, sliced; 1 chilli pepper, finely chopped; salt; 6 tbsp extra virgin olive oil; 600 g barba di frate, just attached to the root

Friar’s Beard with Garlic, Oil and Chilli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Some good friends of mine from Cremona gave me a few wonderful and original local recipes. This is one of them, and it made me think again about the usefulness of sliced bread.”

Ingredients

600 g barba di frate, just attached to the root
salt
6 tbsp extra virgin olive oil

Europe
Italy
Cremona
Starter
Mediterranean
Gluten-free
Vegan

Method

Put the barba di frate in boiling salted water and blanch until it reaches your desired crunchiness, about 4-5 minutes. Drain and put on a serving plate.

Put the olive oil in a pan and fry the garlic and chilli. Just before the garlic starts to colour, remove from the heat and pour on top of the warm vegetable.