Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.
Sea beans - who knew? Well, perhaps all you clever coastal folks who have been crunching up these insta-pickles for centuries and not sharing with the rest of the class. Alternately called "glasswort," and "pickleweed," these succulents thrive along beaches and marshes and are possessed of a sharply salty, sour flavor that make the crisp fronds seem for all the world pre-brined - which, I suppose they are.
It's certain braiseable, blanchable and fry-friendly, but last night I enjoyed a rinsed, raw handful alongside broiled tilapia and sauteed garlic scapes with fiddleheads while my husband schemed using a stem as a martini garnish. Not a peep of complaint was heard.
Got a favorite way to eat sea beans? Won't you please be so kind as to share in the comments below?
Thanks to local foodist Nina Planck for bringing the term "scorpacciata" into my lexicon. I've never met her, but I shall always be grateful.
Here in Vancouver BC I believe we call this little beauty: "Sea Asparagus". I love to stir fry it with a little extra virgin olive oil and some fresh squeezed lemon and it's wonderful with grilled halibut! Enjoy!
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