Agretti or monk’s beard

Agretti belongs to the salicorne family. It’s often eaten as a side dish. The cleaning process takes a bit of time, you have to remove the hard parts and the yellow parts. Apart from being a bit salty, it has no particular flavor. My idea for tonight is a lasagna with agretti and green asparagus combined with a curry sauce, basil and a some grated parmesan as top layer.

Being addicted to vegetables, clean 400 grams of agretti and a bunch of green asparagus. Cut the asparagus lengthwise. Cook the agretti 5 mins in boiling water. Drain. Prepare a soft or spicy curry sauce, with a roux, 500 ml of semi skimmed milk and curry powder. Add some powdered vegetable stock or salt. Finish with 100 ml of vegetal cream and fresh basil.

Oil 2 small sized rectangular oven dishes. Spread some sauce and a layer of agretti, cover with dried lasagna sheets, continue with a layer of asparagus, sauce, lasagna, agretti, sauce, lasagna, asparagus, sauce, extra basil, parmesan. Bake in the oven at 180°-200° for 20-25 mins.

Perfect portion for 2-3 p.


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