Italian agretti is a spring vegetable also called barba del frate, (friar’s beard) because of its shape, which recalls, of course, a friar’s beard. It is a salty green heirloom herb with a succulent texture and a pleasant, slightly acidic taste. Actually, the name agretti comes from agro, which means sour. It grows well in the Mediterranean area, in soil rich in salt. Agretti purifies and is rich in minerals. In the past it was used as a source of soda (sodium bicarbonate) extracted from the ashes remaining after it was burned. I love to prepare agretti as a tasty side dish to accompany my main course. The addition of anchovy or bacon adds a special tang, but if you prefer, you can substitute those ingredients with grated Parmesan cheese added just before serving, which makes this a delicious vegetarian dish instead.
AGRETTI CON ACCIUGHE (AGRETTI WITH ANCHOVY)
Preparation time: 20 minutes Cooking time: 15 Servings: 4
INGREDIENTS
600 g (21 oz) agretti
2 whole garlic cloves
2 tablespoons olive oil (extra-virgin)
4 anchovy fillets, chopped
Salt and freshly ground pepper
DIRECTIONS
1. Cut off the reddish ends. Rinse several times under running cold water, then cook in a large pot with lightly salted water for about 15 minutes. Drain.
2. In a pan saute the garlic cloves in olive oil over medium-high heat. When the garlic is slightly brown, remove and add the anchovy fillets. Cook for about 2 minutes over medium heat. Add the agretti and cook for 1 minute. Serve hot. – Paola
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