中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic)

 

Agretti / Barba di frate con acciughe e aglio (opposite leaf Russian thistle with anchovy and garlic)
 
Print
Prep time
5 mins
Cook time
7 mins
Total time
12 mins
 
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.
Author: Woo Wei-Duan
Recipe type: Contorno (Side dish)
Cuisine: Lazio
Serves: 6 side servings
Ingredients
  • 500 grams agretti,rinsed, large branches removed and discarded
  • 3 garlic cloves, finely chopped
  • 4 anchovyfillets
  • 60 ml extra virgin olive oil
  • Sea salt
Instructions
  1. Remove the root end of the agretti.
  2. 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.
  3. 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.
  4. Once the anchovies have melted, 1 to 2 minutes, add the garlic and cook until the garlic slightly begins to colour, about 1 minute.
  5. 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.
  6. 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.
3.5.3208

 

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Thanks for visiting Living a Life in Colour again, good to have you back here. If you haven't yet, you might want to subscribe by e-mail . Enjoy! Thanks for visiting!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.