With these agretti with capers, olives, and lemon I inaugurate today a mini-series of lemon recipes.
During this period I am in the mood for “theme series”. 😃 After a few recipes with arugula, I decided to offer you some recipes with lemon, starting with this unusual side dish.
Agretti are known in Italy by different names. Here in Romagna, we call them both lischeri and lischi, but in other regions, they are known as barbe di frate or agretti. It is a vegetable with a slightly tangy flavor, usually seasoned with oil and lemon juice, and indeed, until recently, I only dressed them that way.
One evening I had the chance to appreciate a side dish of agretti with a caper batter (very flavorful) in a small, cozy restaurant with a wine bar, which I love to frequent because they always offer excellent cuisine based on local products.
At home, I then tried to imitate them on several occasions, experimenting with my personal versions that were less salty, meaning significantly reducing the amount of capers to suit our low-salt habits.
Eventually, I found that this combination of capers, olives, and lemon works well to dress this vegetable. I hope you enjoy them too!
✰ ✰ ✰
More of my recipes with agretti: 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 bunch agretti (also known as lischeri or barba di frate)
- 10 salted capers
- 6 black olives (pitted)
- Half lemon (juice and zest)
- 2 tablespoons extra virgin olive oil
Tools
- Pan
- Chopper
- Peeler
Steps
First, desalinate the capers by rinsing them under running water and soaking them in water for about 15 minutes.
Trim the roots of the agretti, wash them thoroughly in cold water, and let them soak in the water (10-15 minutes).
Cook them in a pot with just a finger of water, on low heat, and with a closed lid for about 10 minutes, no more.
👉 They can also be steamed.
Drain the cooked agretti and place them on a plate. If they are too wet, just toss them in a pan for a couple of minutes to dry out the excess water.
Let them cool down a bit.
Meanwhile, chop the capers and olives with the oil and lemon juice in a small food processor.
☝🍋 I also added the zest (peeled with a peeler without the albedo, i.e., without the bitter white part) in the mixer. This way, the zest is chopped coarsely (at least with my processor), but it can be grated with a grater and added afterward to the lemon and caper sauce.
Dress the agretti with the sauce obtained.
Serve immediately or after a short rest to let the agretti absorb the flavors.
They are very good dressed with this sauce! 😋
The taste and aroma of the lemon, associated with the capers, is just right for the agretti. And the olives, whose flavor remains in the background, give body to the sauce. The proportions between the ingredients can be varied to taste.It’s a simple and very tasty side dish that can be served warm or at room temperature. I also tried it cold, after a short rest in the fridge, but my preference goes to the room temperature version. And you, will you let me know what you think of this tasty recipe? 😊😍
UPDATE: Did you notice I changed the photos? 😊
The first time (following photos) I plated using a cooking ring, while in the new photos I arranged the agretti trying to imitate the plating of that little restaurant that made me discover this recipe (which in the meantime unfortunately closed. Why is it that the most original and innovative places always end up succumbing!)
Salt-Free Tips
When trying to follow a low-sodium diet, it is good to remember that salted capers should be minimized and consumed only occasionally. Compared to the original recipe, the one I had at the restaurant, which was too salty for my habits, the amounts I used in this recipe are reasonable (and still modifiable to taste). The important thing is always to desalinate the capers well.
If you’re interested in reducing or eliminating salt, always remember to:
◽ Gradually reduce salt, the palate needs to get used to it over time and shouldn’t notice the gradual reduction.
◽ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
◽ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
◽ Use seeds. Sesame, pine nuts, almonds, walnuts…
◽ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
◽ Use my salt-free vegetable granulate and gomasio.
◽ Prefer fresh foods.
◽ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
◽ Avoid bringing the salt shaker to the table!
◽ Occasionally allow a break from the rules. It’s good for mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
◽ You can still try my recipes salting according to your habits.
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In the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, in the kitchen and beyond and Just what I was looking for! and if you’d like… subscribe to my Newsletter
