Agretti / Barba di frate con acciughe e aglio (opposite leaf Russian thistle with anchovy and garlic)
Prep time
Cook time
Total time
Categories: Kids, Healthy, Quick and Easy, Vegetarian*leave out anchovy, Dairy Free, Gluten Free
Agretti have a textures similar to samphire and a flavour similar to spinach. They are a favourite in my house.
Agretti have a textures similar to samphire and a flavour similar to spinach. They are a favourite in my house.
Author: Woo Wei-Duan
Recipe type: Contorno (Side dish)
Cuisine: Lazio
Serves: 6 side servings
Ingredients
Instructions
- Remove the root end of the agretti.
- Bring a large pot of water to boil and add 15 grams of salt per 2 litres of water. Add the agretti and boil for 5 minutes.
- White the agretti are boiling, warm a frying pan over medium heat and add 45 mls of the olive oil. When the olive oil is hot then add the anchovies.
- Once the anchovies have melted, 1 to 2 minutes, add the garlic and cook until the garlic slightly begins to colour, about 1 minute.
- Drain the agretti and add to the anchovy/garlic mixture, stirring. If your garlic is ready before your agretti, you can add a bit of the water the agretti are cooking in to stop the garlic from burning.
- Taste the agretti and see if you need more salt and add to taste. Drizzle the final 15 mls of olive oil over the top and serve.
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