Fusilli with ricotta and agretti, an incredibly easy-to-make first course that is very special.
To make this recipe, you don’t need a lot of ingredients, but there is one essential tip: wash the agretti, also known as monk’s beard, very well.
After removing the roots, wash them thoroughly under cold running water, rinsing multiple times to eliminate any dirt residues.
Did you know that you can find agretti in a very short time span?
Indeed, this plant with its long and thin leaves is available from March to the end of May, so we have little time to savor its taste.
Below I leave you other delicious recipes to try featuring this extraordinary ingredient.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz short hollow fusilli
- 9 oz agretti
- 3 tbsp red onion
- 2 tbsp extra virgin olive oil
- 3 cups water
- 0.5 oz coarse salt
- 1 pinch fine salt
- 10.5 oz mixed ricotta
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Wooden Spoon
Steps
To make the Fusilli with Ricotta and Agretti, first clean the agretti very well by removing the roots and then washing them under cold running water until any dirt residues are gone.
Chop the onion into small pieces and sauté it for a minute in the hot oil,
Add the agretti, two cups of water and cook over low heat until the agretti are softened, for at least 10 minutes.
Salt.
Meanwhile, cook the pasta al dente in plenty of salted water and drain, reserving one cup of hot water.
Combine the ricotta with the agretti using the cup of hot water.
Soften it and add the pasta.
Stir very well and, if necessary, add a drizzle of oil at the end of cooking.
