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 … More Agretti or monk’s beard
Again and again and again, Ottolenghi ‘s ‘Simple’ is the source of tonight’s dinner. Remember the spring vegetable, agretti? Agretti has a gentle salty taste and looks like chives. Mostly you find them here in packages of 300 grams. Remove the hard part and split. Rinse and drain. For 2p, boil 120 grams of spaghetti … More Ottolenghi with Italian ingredients
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 … More Winter goes into spring
Blanch or steam 500 grams of green asparagus. Blanch 250 grams of agretti. Grill 2 pieces of swordfish. Serve immediately with lemon wedges, a drizzle of extra vergine olive oil, pepper and salt. Simple, pure and delicious!
I recognize ‘puntarelle and agretti’, not exactly by their name, but by their looks ;-). Puntarella is wild chicory and agretti alias barba dei frati … looks like grass and is sold in bunches only during the spring season Put both (250 grams of puntarelle and 250 grams of agretti for 2p) at the same … More Spring is in the air and in the vegetable department
My first experience (a few years ago) preparing gnocchi was not very succesful and ended up as a puree in the oven! Since then I hesitate to make them, and that is probably silly. The gnocchi romana are different because they are not supposed to be cooked in water but to be baked in the … More Gnocchi adventure 😉