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Maltagliati with Monk's Beard

17/11/2023

Maltagliati with monk’s beard is a typical dish where rustic pasta meets the slightly bitter taste of this spring vegetable. Here is the recipe for preparing Maltagliati with monk’s beard:

Ingredients

  • 200g of maltagliati (or other egg pasta)
  • 300g of monk’s beard (also known as agretti)
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste (optional)
  • Grated lemon zest (optional, to add freshness)
  • Grated Pecorino Romano or another aged cheese, to serve (optional)

Preparation

  1. Clean the monk’s beard by removing the roots and any hard parts. Wash well in cold water and then boil it in plenty of salted water for about 5-10 minutes. It is important that it remains al dente.
  2. Meanwhile, bring a pot of salted water to a boil for the pasta. When it boils, cook the maltagliati according to the times indicated on the package, making sure not to overcook them.
  3. While the pasta and vegetables are cooking, thinly slice the garlic cloves and gently fry them in a pan with extra virgin olive oil.
  4. Drain the monk’s beard and add it to the pan with the garlic, letting everything flavor for a few minutes. If you wish, at this time you can add the grated lemon zest to give a note of freshness.
  5. Drain the maltagliati, reserving some of the pasta cooking water, and add them to the pan with the monk’s beard. Mix well and if necessary add a little of the pasta cooking water to obtain a more bound mixture.
  6. Serve immediately with a sprinkling of black pepper and, if desired, a handful of grated cheese on top.
  7. Add a drizzle of raw oil to enrich the flavour if you think it is necessary.

Curiosity

Monk’s beard, scientifically known as Salsola soda, is a plant that commonly grows on the sandy coasts of the Mediterranean. It has a slightly salty and bitter taste that pairs perfectly with pasta and olive oil. In some cases, a handful of halved cherry tomatoes can also be added, sautéed together with the garlic to add color and flavor to the dish.