Agretti / Barba di frate con acciughe e aglio (opposite leaf Russian thistle with anchovy and garlic)
Recipe Type: [i]Contorno[/i] (Side dish)
Cuisine: [i]Lazio[/i]
Author:
Prep time:
Cook time:
Total time:
Serves: 6 side servings
Categories: Kids, Healthy, Quick and Easy, Vegetarian*leave out anchovy, Dairy Free, Gluten Free[br] [i]Agretti[/i] have a textures similar to samphire and a flavour similar to spinach. They are a favourite in my house.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-1-agretti-ingredients.jpg”]
- 500 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Oppositeleaf-Russian-Thistle” target=”_blank”][i]agretti,[/i][/url]rinsed, large branches removed and discarded
- 3 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url] cloves, finely chopped
- 4 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-anchovy” target=”_blank”]anchovy[/url]fillets
- 60 ml extra virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#olive” target=”_blank”]olive oil[/url]
- Sea salt
Instructions
- Remove the root end of the agretti.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-2-clean-agretti.jpg”]
- 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.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-5-boil-the-agretti.jpg”]
- 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.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-3-add-the-anchovies-to-the-pan.jpg”]
- Once the anchovies have melted, 1 to 2 minutes, add the garlic and cook until the garlic slightly begins to colour, about 1 minute.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-4-add-the-garlic-to-the-pan.jpg”]
- 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.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng-6-toss-the-agretti-in-the-sauce.jpg”]
- 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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