At this time of year, one of my favorite side dishes is definitely agretti (or monk’s beard). On the blog, you can already find the recipe for agretti with lemon, but today, I’m sharing the recipe for agretti in the pan with garlic, oil, and chili.
They are prepared a bit like friarielli, but in the case of agretti, the vegetable is quickly boiled and then sautéed in the pan.
Besides being a perfect side dish for various types of main courses, they are also perfect for topping bruschetta and pasta dishes.
Now take a minute to read the recipe and then… let’s COOK and EAT!!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs agretti
- 1 clove garlic
- to taste fresh chilies
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Knife
- 1 Pot
- 1 Pan
- 1 Colander
Steps
Preparing agretti in the pan with garlic, oil, and chili is very easy and quite quick; the only attention you need to pay is in cleaning the agretti.
First, cut off the root end of the agretti and then wash them well under cold running water.
Blanch the agretti for 3-4 minutes in salted boiling water. Once drained, let them cool before squeezing them well.
In a pan, heat the extra virgin olive oil and sauté a sliced garlic clove and fresh chili pieces (decide the exact amount based on your taste and the spiciness of the chili you use).
When the garlic begins to sizzle, add the agretti to the pan.
Let them season for a few minutes.
Enjoy the agretti while they’re still warm and don’t forget to buy some bread! 😄
