Samphire, Asparago di Mare in Italian, we have cooked it inspired by a popular South Italian-Style seasoning for sautéed vegetables such as this orecchiette-pasta-with-broccoli-rabe tossed in Extra Virgin Olive Oil, garlic and chilli pepper, sometimes also in anchovy fillets.
This is definitely a simple side dish packed in so much flavour.
Serve 2, Preparation 10 mins, Cooking 15 mins
- Samphire, about 200g
- Olive Oil or Extra Virgin Olive Oil, 4 tablespoons
- 4 peeled garlic cloves
- 2 chilli peppers, fresh or dried
Wash samphire, cut off the tough leathery end parts of it.
Heat a pot of unsalted water. As soon as it comes to the boil, plunge in the samphire, blanch it for a few minutes, about 2-3.
Remove and cool under running water, pat dry it with kitchen roll.
In a non-stick frying pan, heat 4 tablespoons of olive oil, fry garlic and chilli pepper until nicely browned.
Toss in the samphire and sauté 5 minutes stirring often.
Turn off the heat and serve straight away with a pinch of white ground pepper if you like.