Make the Barba di frate pasta from episode 3 of Escape to the Farm.
Barba di frate, also known as roscani in the Marche and agretto in Lazio (Italy), is an unusual vegetable which has chive-like leaves and a slightly acid tastes, quite similar to spinach. It is a member of the spinach and beetroot family and is considered a delicacy. Barba di fate is good dressed with extra virgin olive oil, garlic and chopped mint, and served with hard-boiled eggs and fresh sardines cooked on a barbecue. Never cover barba di frate when cooking or it will go black.
If you find barba di frate difficult to buy at this time of the year, spinach is a very good alternative (and the same family) but only put it in when the pasta is cooked just before draining, as it only needs blanching.
Recipe credit: Franco Taruschio.
Find out more about Wye Valley Salads, where Kate got her Barba di frate.
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