Agretti, also known as monk’s beard, is a herbaceous plant found in spring. This plant has many health benefits, minerals, vitamins A C B E, and very few calories. Agretti can be eaten both raw and cooked, but they should be used within 2-3 days. To give them more flavor, I prepared Tasty Sautéed Agretti using the same ingredients as the Escarole Pizza which I love very much.
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 298.03 (Kcal)
- Carbohydrates 14.03 (g) of which sugars 8.80 (g)
- Proteins 5.39 (g)
- Fat 24.60 (g) of which saturated 2.98 (g)of which unsaturated 8.04 (g)
- Fibers 4.28 (g)
- Sodium 394.19 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz agretti
- 2 tsp baking soda (to wash the agretti)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1.8 oz Taggiasca olives (pitted)
- 0.7 oz pine nuts
- 2 tsp salted capers (desalted)
- 2 fillets anchovies in oil
- 0.7 oz raisins (soaked)
- 2 tbsps dry white wine
Tools
This recipe includes IconA affiliate links
- Kitchen Scale
- Pan
- Bowl
Steps
Start by thoroughly cleaning the agretti, as their roots are full of soil. Remove the pink part of the root, discard any wilted strands, and immerse in a bowl of cold water with a tablespoon of baking soda. Stir to mix the baking soda and leave for 5 minutes. Gather the greens and rinse two more times until the water is clear. Pour the oil into a pan and add the pitted and halved olives, pine nuts, soaked and squeezed raisins, desalted capers, anchovy fillets, and chopped garlic (but if you don’t like it, you can leave it whole to remove later).
Let it sauté for a few minutes, then add the agretti. Stir and, once flavored, deglaze with the white wine and cover with a lid. Do not add salt as all the ingredients are fairly salty. Let it cook for 10-15 minutes on low heat, stir to mix well, and if they seem cooked, turn off the heat and serve.
