We are talking about whitescor , a little-known but truly delicious root, also called sweet beard, it has a characteristic flavour, difficult to describe in words, sweet yes but with a slight bitter note. In Lucca this delicacy is known as " barbe di prete " and has been present in home kitchens for a long time. The traditional recipe involves cooking it with "stewed" chicken, while in other areas of Tuscany it is also eaten battered and fried.
This ancient root has purifying properties, provides a good supply of calcium, phosphorus and potassium, is very rich in fibre, very low in calories and therefore also suitable for those following a low-calorie diet.
The preparation is really simple, with a little forethought we will have a delicious and healthy single dish ready in a short time.
Ingredients for 4 people:
Approximately 500 g of whitescor or priest's beard
.a chicken in pieces, preferably free-range
.3 ripe diced tomatoes (the most suitable varieties are Canestrino or San Marzano ), if we don't have them, peeled tomatoes will do
.white wine or grappa, a small glass (optional)
.three poached cloves of garlic
.a bunch of sage
.salt and pepper
.extra virgin olive oil 2 or 3 tablespoons
First we put a pot of water to boil, then we clean the beards, better to do it wearing gloves, because like the artichoke to which they are relatives they tend to dye their hands black. We eliminate the leaves, leaving only the very last part, the lighter and more tender one, if we want, we then grate the roots as is done with carrots, cut into not too small pieces and blanch for three to five minutes (depending on how large the pieces are , it must still remain firm, al dente, because it will finish cooking together with the chicken). Drain and set aside.
In a large saucepan, put oil, sage, crushed garlic and let it flavour. In the meantime, season the chicken with salt and pepper and when the oil is hot, let it brown until it browns well, at this point add a touch of white wine or white grappa. When the alcohol has evaporated well, add the diced tomatoes. Cook the chicken like this, covered, over a low heat for about a quarter of an hour, then add the beards, season with salt and continue cooking for the same amount of time, with the pan half covered, stirring occasionally to check that don't attack. If the liquid dries out too much, add a little hot water. After this time both the chicken and the beards should be tender, if this is not the case we can continue cooking in the same way until we are satisfied with the result.
If we want to omit the chicken for a vegan version we can do so by cooking the salsify in the same way, first blanched and then in the tomato. Alternatively, this dish can be prepared with seitan (if my grandmother hears me!), treating it exactly like chicken but halving the cooking time.
What to say? Have fun, enjoy your meal and please note: the slipper in the pot is mandatory!