Today I invite you into my kitchen to prepare Sautéed agretti with poached eggs.
When agretti arrive I never let them pass me by: I find them delicate, versatile and perfect for those simple dishes that really taste like home. I make them this way, in a pan with a drizzle of oil and I let them flavor well without covering them, because I like to bring them to the table with a bright color and feel all their freshness.
I love pairing them with poached eggs, with that soft yolk that coats everything and makes the dish even more indulgent and I always add a handful of sliced almonds to give that crunchy note, which I think makes the difference.
It’s a recipe I make often, when I want something not too complicated but at the same time satisfying.
Let me know if you try it.
Anna Giovannini – lappetitovienmangiando
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz agretti
- 4 eggs
- 1 tbsp sliced almonds
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Saucepan
- 1 Frying pan
- 1 Ladle
Steps
First of all, I clean the agretti carefully, removing the tougher ends trying to waste as little as possible. After washing them well (first soaking and then under running water), I boil them for about 5 minutes. Once drained, I immediately run them under cold water to keep their bright color, then I sauté them in a non-stick pan with the extra virgin olive oil and a garlic clove split in two, salt and pepper. After about five minutes, I add the sliced almonds and continue cooking for another 5 minutes (I like them al dente, so everyone is free to adjust the cooking time to their taste).
Once I have finished sautéing the agretti, I move on to the poached eggs. Lightly oil a ladle; if I don’t have a silicone one, I break the egg into it and place it inside a small pot of gently boiling water (the boil should be gentle), to which I have added 1 tablespoon of vinegar. When I see the white start to set well, I stir the water to create a small whirlpool and then lower the ladle into the saucepan until the top of the egg is also white (this will take about 2–3 minutes). At that point, I drain the water that collected in the ladle and use a silicone spatula to lift out the egg.
I repeat the same procedure for all the eggs.
Now that all the components are ready, all that remains is to plate. I place a portion of agretti at the base of a plate and arrange one or two eggs on top, depending on appetite.
Finally I serve my Sautéed agretti with poached eggs immediately, but not before drizzling the eggs with a little extra virgin olive oil, a pinch of salt and freshly ground pepper.
For the more indulgent, I recommend a generous sprinkle of coarsely grated Parmigiano Reggiano.
Tips, variations and storage
Agretti can be stored in the refrigerator for one or two days, but in an airtight container, preferably glass, ceramic, or silicone.
Poached eggs are best prepared just before serving.
I recommend not overcooking the eggs, as the yolk should remain soft and creamy.
The same goes for the agretti; be careful not to overcook them.
You can substitute the almonds with pine nuts or hazelnuts.
If you don’t like poached eggs, you can fry them sunny-side up instead.
FAQ (Questions and Answers)
Can you taste the vinegar in the eggs?
No, it’s only used to help the egg white set better.
