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Smeraldina soup
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
2 handfuls of sclopìt (Silene inflata),
2 handfuls of nettle leaves (in the absence use chard),
1 fistful of squeaks,
50 green asparagus,
80 g of pearl barley,
50 g of butter,
1 clove of garlic,
1 tablespoon of salt,
salt,
bread croutons or a few slices of bread.
Introduction
Fresh and fragrant the role of herbs in the local cuisine, which prefers spontaneous herbs to be collected "in person". With the Friulian term sclopìt (technically Silene inflata) we indicate the tarragon, whose flower with a round and bellied-bellied shape bursts if taken between the fingers.
Preparing
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