There is a visible change in the vegetable department, spring is not only in the air.
To join winter and spring, I prepare a lovely combination of polenta ( which for me is more connected to winter) with the ‘barba di frate’ or ‘agretti’ which is a real spring ingredient.
For 2p, melt 1 table spoon of butter. Add 2 chopped garlic cloves and the zeste of 1 lemon. Add 300 ml of semi skimmed milk and 300 ml of chicken stock. Allow to boil. Add 100 grams of whole weat polenta. Stir constantly for 2 mins. Taste, add pepper and salt. Finish with some grated parmigiano.
In another pan, chop and fry 2 garlic cloves in a drizzle of olive oil. Add 300 grams of agretti ( remove the hard parts) and some fresh rosemary. Bake and stir for a few minutes.
Spread the agretti on the hot polenta. Finish with a few slices of lemon and grated parmigiano.