Liscaro has more aliases than an escaped convict – in our neck of the woods it is called liscaro, but travel outside our valley and it goes by agretto, lischi, liscaro, roscano, baciccio, barba del negus, barba dei frati, senape dei monaci. Just another example of how regional & local the cooking (& language) is in Italy! If you like spinach then you will love liscaro (or whatever you prefer to call it) – the flavor is a bit more subtle than spinach & not as irony. Even though it looks like blades of grass, I assure it tastes nothing like it (and yes, I’ve eaten grass!)
Sauteed liscaro makes a delicious healthy side-dish, filling for an omelet or fritatta, tossed into salad – basically anywhere you’d add a leafy green veg, you can add liscaro – but nothing is better than simply sauteed with olive oil & garlic!
- 2 bunches of liscaro, pick of the roots tough woody stems until you reach the softer leaves, wash 2-3 times.
- 2-3 cloves garlic whole, skin removed
- olive oil
- chili flakes
See on latavolamarche.blogspot.it
I am passionate about Le Marche Region in Italy, follow me to discover it.
Latest posts by Mariano Pallottini (see all)
- Best Le Marche Accommodations: SeePort Hotel, Ancona - April 15, 2015
- Le Marche Inspired food in Washington - April 15, 2015
- Best Le Marche Accommodations: Hotel Leone Montelparo - December 26, 2014