The translation means monk´s beard. Botany is crowfoot plantain. I bought it as Möchsbart at the local supermarket. I have never seen it before, but there are many plants that grow beside the sea and are edible. They can stand the salty spray from the ocean. Italians eat it between March and May. It is often served with pasta and a little panchetta.
It is always wonderful to find new things to try. I was looking for boring iceberg lettuce when I saw the tray with this interesting looking greens in it. The supermarket even had a leaflet hanging on the side of the tray telling customers what to do with it. Thanks to Google I found this Italian recipe.
You have to balance the taste of it with acidity and a bit of freshness. Some crunch goes well with the crunch of the veggie too.
recipe for 2:
1 head of crowfoot plantain
3 cherry tomatoes
1 tbsp fine salted capers
2 stalks of parsley
2 stalks of basil
1 pinch of chili
1 lemon
2 tbsp olive oil
1 tbsp butter
1 tbsp white balsamic vinegar
salt and pepper
30 g sliced almonds
Toast the almonds in a dry pan and set aside.
Chop parsley and basil and add vinegar, oil, chili, salt and pepper to the dressing.
Small capers washed off the salt and quartered tomatoes are going next with a good squeeze of lemon.
Cut the brown part of the monk´s beard and wash it thoroughly. Melt the butter in the pan and add the wet veg to it. On medium heat let it cook for 5-7 min, add some lemon juice in the end.
Do not cook it too long, the taste turns to grass.
Put it into the marinade and let it cool.
Serve topped with the almonds and some slices of lemon.
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