Agretti Flatbread, a recipe quite similar to pizza but made only with batter and no yeast. Suitable for any type of vegetable, so if you don’t like agretti, they can be replaced with whatever you love most. Crunchy on the outside but soft on the inside, it will truly win everyone over with its goodness. Moreover, it takes very little time to prepare, it’s very easy and suitable even for those less experienced in the kitchen. This delicious recipe is an irresistible dinner saver, which you will make even when you have a lot to serve at the table.
If you like agretti, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 7 oz agretti
- 6.8 oz water
- 1.6 cups type 2 flour
- 1 tbsp extra virgin olive oil
- 1 oz grated Parmesan cheese
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Saucepan
- 1 Pan
- 1 Bowl
Preparation
Clean the agretti by removing the ends from each sprig, soak them as you go, and then rinse them under running water. Blanch them for 5 minutes, then drain them in a colander to remove as much water as possible, and let them cool. Start the second step by putting two tablespoons of extra virgin olive oil in a non-stick pan.
Add the chopped garlic, agretti, a pinch of salt and sauté for just a few minutes, just enough to flavor them and let them lose a little more water.
Pour the flour into a bowl, also add the water, the extra virgin olive oil, and mix everything until you get a smooth and homogeneous batter.
Finally, also add the grated Parmesan, and mix it well into the batter along with the agretti that we sautéed in the pan.
Line a 12.6×8.7 inch baking tray with parchment paper, after wetting and squeezing it to make it adhere better. At this point, spread the prepared batter on top, and level it with a fork.
Sprinkle with a pinch of salt, another drizzle of extra virgin olive oil, and bake in a preheated static oven at 392°F. Cook for about 40 minutes, or until the flatbread is nice and golden.
Serve our Agretti Flatbread, just out of the oven, but before putting it on the table, cut it into squares, just as you would with any pizza.
Tips and Storage
The agretti flatbread keeps for two days, but inside a paper bread bag or an airtight container. I recommend not using plastic because it is very harmful; replace it with glass or ceramic.
You can also store it in the refrigerator, under the same conditions.
If you don’t like or can’t eat cheese, you can not only leave it out but also replace it with nutritional yeast, which is used in vegan recipes.
