Agretti, friar’s beard, roscano, monk’s mustard, lischi, bacicci, sea fennel, miniscordi: many names for a vegetable that reaches the table in March, although sometimes it appears a little earlier.
They are a typical side dish of Lazio cuisine, but agretti actually belong to the whole Mediterranean tradition, where they are valued for their simplicity and versatility.
From a nutritional point of view they are light but interesting: rich in water and fiber, they help diuresis and intestinal regularity, with a naturally purifying effect. They have very few carbohydrates and can be easily included in low-calorie diets.
And there is another advantage: they are quick to prepare, with no complications.
Here is how to prepare agretti with lemon.
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2-3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 bunches agretti
- Half lemon
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Knife small
Steps
The first thing to do is remove excess roots and the whitest, toughest part. A small knife is enough to do this.
Agretti come in small tufts, similar to pine needles: to clean them, take them one by one and remove the hardest end.
Then wash them in plenty of water, rinsing two or three times. After the first rinse, refill the sink basin and add two or three tablespoons of baking soda to remove any remaining soil. Finish with a final rinse until the water runs clear.Bring a pot of water to the boil. When it is just starting to boil, immerse the agretti a little at a time and cook for about 8–10 minutes.
To check doneness, squeeze a stem between your fingers: if it is still hard, extend the cooking time a few minutes.
Once ready, drain them and let them cool slightly. Transfer them to a large salad bowl and dress with salt, olive oil and lemon juice.
Serve at room temperature, although they are also excellent cold.
If you want to serve them in a different way than a usual side dish, you can also use them to dress pasta: I make them like this, in a simple version with cherry tomatoes and toasted pine nuts, perfect when you want something quick but with character. Here you can find the full recipe.
Storage
You can store cooked agretti in the refrigerator, in an airtight container, for 1–2 days.
Keep in mind they tend to lose some texture over time, so it is best to eat them as soon as possible.
If you want to get ahead, you can also boil them in advance and dress them just before serving.
Tips
Do not overcook them: they should remain tender, not mushy.
If you want a stronger flavor, you can sauté them in a pan with garlic and oil after boiling.
Lemon helps to enhance their slightly acidic taste, but you can replace it with a mild vinegar.
If you like, add a pinch of chili or a sprinkle of black pepper.
Notes
Agretti often release a lot of soil: do not skip the rinses, they are essential.
The end of the roots should always be removed because it is tougher and more fibrous.
They tend to shrink in volume during cooking, so consider generous portions.
FAQ (Questions and Answers)
How do you clean agretti?
You must remove the end of the roots and wash them several times in water, preferably with a pass in water and baking soda to thoroughly remove the soil.
How long should agretti cook?
In boiling water about 8–10 minutes are enough, but it depends on the size: they should be tender but not mushy.
Can they be prepared in advance?
Yes, you can boil them in advance and dress them shortly before serving, so they remain fresher.
Can they be sautéed in a pan?
Yes, after boiling you can toss them in a pan with oil and garlic for a more intense flavor. In that case, however, drain them about 2 minutes before the end of the boiling time so they stay firmer and do not fall apart in the pan.
