PAN OF BITTER BEARDS AND SAUSAGES
Barbe Amare in Tuscany is called a type of roots, similar to salsify, but I’m not sure they are the same thing (see photo in the pantry). Their taste is in fact slightly bitter and goes well with the savory taste of Cinta Senese sausages or local pigs. In the quantities of the recipe they are a small appetizer that can open a tasty country dinner by increasing the doses it becomes a robust second course.
- 4 Cinta Senese sausages
- 6-7 bitter beards
- extra virgin olive oil
- Clean the bitter beards by removing all the leaves and scraping the outer surface with a potato peeler or knife, depriving them of the filaments. Boil them in salted boiling water for about fifteen minutes.
- In a pan or saucepan, roast the sausages cut into three pieces for a few minutes in very little oil.
- Remove and leave them warm and in the same pan fry the bitter beards cut into small pieces for about ten minutes, wetting them from time to time with their cooking water.
- When they are well cooked and undone, reach for the pieces of sausage, leave to flavor for two minutes and serve hot, perhaps with bruschetta with Tuscan bread oil.