Barba di Frate with Pasta

Barba di Frate is the Italian expression for salsola soda, or commonly known in English as opposite-leaved saltwort. It is a succulent shrub that is native to the Mediterranean and typically grows in coastal regions and can be irrigated with saltwater. I love the unique taste of this plant, fresh, green and slightly salty. In combination with pasta, it's an Italian classic – I added an egg yolk to give the dish an extra umami flavour.

Ingredients | Serves 4

400 g	Fresh or dried Tagliatelle
300 g	Barba di Frate \| Saltworth
4	Egg yolks
2	Red onions
2	Garlic cloves
1 Tbsp	Mixed dried Mediterranean herbs
1 tsp	Paprika
	Olive oil
	Salt and pepper for seasoning

Preparation

Wash the Barba di Frate gently in cold water and remove the roots and too long stems.
Chop the onion and garlic very fine.
Heat a large and a small saucepan each with salted water.
In a skillet heat some oil and saute the onions and garlic over medium heat. Add the mixed herbs and paprika and let all simmer gently.
Cook the pasta in the large saucepan until al dente – depending on whether you used fresh or dried Tagliatelle 7–12 minutes.
Drain the water off and add the cooked pasta to the onions and garlic and give a good toss to coat the pasta.
In the smaller saucepan cook the Barba di Frate until tender, yet still with some bite, about 6 minutes – then drain the water off.
And season with salt to taste.

Serving | Spoon the Tagliatelle into deep plates, keeping a dent in the middle. Top with Barba di Frate and finally, place a fresh egg yolk in the centre. Serve immediately.