Gastronomic Heritage in Mediterranean wetlands ebook

Orecchetti with salsola soda
• For Salsola soda: The best way to prepare this vegetable is to first, cut off its roots and the hard part
of the stalk, then cut off any shrivelled leaves and rinse very well. Blanch it in lightly salted water for 3-4
minutes and, then, plunge it into cold water to stop further cooking. It can be dressed with top quality
olive oil and a squeeze of lemon, and served heaped on grilled bread as an antipasto.
• For fried breadcrumbs: Fry one clove of finely chopped garlic in two tablespoons of olive oil till
softened, add two tablespoons of finely chopped parsley and six tablespoons of dried breadcrumbs. Fry
until golden brown and crunchy.
• For the Orecchetti: Sauté the other garlic clove in butter and olive oil, stir in the tomatoes and cook
till softened and breaking up. Add the glass of white wine and bring to a boil. Stir in the shrimps and
simmer 1-2 minutes until they are just cooked through. Add the prepared Salsola soda, stir, taste and
season if necessary with salt and pepper. In the meantime, boil the orecchetti in lightly salted water
till al dente, save a mug of the boiling water, and drain. Return the pasta to the empty pot, stir in the
sauce, loosening with some of the saved boiling water if necessary. Top with fried breadcrumbs as
prepared above.
TIPS & Interesting facts
A plant typical of Maltese wetlands (the few that are left) is Salsola soda (haxixa ta’ l-irmied, Smoothleaved
Saltwort, Barba di frate, Agretti or Barilla plant). The smooth green leaves of this annual plant are
fleshy and the stalk has a reddish colour. It should be harvested in spring, from mid-March to May.
Always ensure that the wild plants picked for culinary use grow within clean areas and are not rare or
endangered. For instance, although there is much one can do with Salicornia ramosissima, it should not be
picked or used in Malta, as the species is considered to be rare.
Orecchetti is a variety of pasta, resembling a small ear (orecchia, means “ear” in Italic).
Salsola soda also tastes delicious in an omelette or in raw salad.
The photo that accompanies the recipe is an approximation of the dish, as not all ingredients were in season
during the time of the publication.
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