Spicy pan-fried agretti with garlic and Taggiasca olives are a simple, quick and flavorful spring side dish. This seasonal vegetable lends itself to many preparations, but when sautéed with garlic and olives it releases all its full flavor.
Agretti have a meaty texture and a delicate flavor that pairs perfectly with meat and fish dishes.
AGRETTI, also called BARBA DEL FRATE or BARBA DEL NEGUS or BARBA DI CAPPUCCINO, look like thin, fleshy strands with a bright green color — buy only ones that are plump and not limp.
The agretti plant originates from Africa but is cultivated throughout the Mediterranean basin, both along coastal areas and in dry soils, and it can even be grown on a balcony!
Before cooking agretti, it is essential to wash them thoroughly under running water after removing the little roots and any reddish parts at the base of the fleshy stems.
To preserve the green color (as with many vegetables), after blanching immerse them in ice water with ice cubes.
AGRETTI are low-calorie vegetables but rich in fiber, minerals and vitamins like A, B3 and C.
BARBA DEL NEGUS is a food recommended for people with high blood pressure since it promotes diuresis and the elimination of excess fluids.
They also help increase the feeling of fullness and facilitate intestinal transit.
Furthermore, because AGRETTI are rich in potassium they can help reduce blood pressure, protecting the heart and blood vessels.
RECIPES WITH AGRETTI CAN BE VERY VARIED, FOR EXAMPLE:
– you can boil them and enjoy them simply with a classic vinaigrette;
– make a tasty salad by combining boiled green beans, wedges of hard-boiled eggs, cherry tomatoes and maybe an anchovy in oil;
– you can also pair them with a topping of mixed yellow and red datterini tomatoes sautéed in a pan; with stracciatella or burrata;
– or add them to beaten eggs with a few tablespoons of grated cheese to make a soft and appetizing omelette.
I opened a recipes channel on WhatsApp, open to everyone and free — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Alas, there are very few agretti recipes, but I will provide more!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for SPICY PAN-FRIED AGRETTI
- 11 oz agretti (about 3 cups, loosely packed)
- 2 cloves garlic
- 1/4 tsp crushed red pepper flakes (flakes)
- 10 Taggiasca olives (pitted, ALDI quality)
- 1 tbsp extra virgin olive oil
- 3 stuffed peppers
- to taste salt
- to taste black pepper
Tools for SPICY PAN-FRIED AGRETTI
- Colander
- Pans
- Knives
- Paper towels
Preparation steps for SPICY PAN-FRIED AGRETTI
Clean the agretti and wash them several times carefully in plenty of water.
In a saucepan of boiling salted water, blanch the agretti for a few minutes (just 2-3 minutes), then drain and immediately immerse them in a bowl of ice water to keep their vivid, emerald color.
Heat the extra virgin olive oil and the garlic cloves in a pan and when they sizzle add the blanched agretti, drained and patted dry with kitchen paper.
Add the crushed red pepper flakes, the pitted Taggiasca olives and the stuffed peppers in oil sliced into small pieces.
Stir and finish cooking and seasoning the spicy pan-fried agretti with the pitted olives, adjusting salt and pepper to taste.
Spicy pan-fried agretti with garlic and Taggiasca olives are a very tasty and delightful side dish!
Enjoy your meal!
Annalisa
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