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.
Recipe type: Contorno (Side dish)
Cuisine: Lazio
Serves: 6 side servings
  • 500 grams agretti,rinsed, large branches removed and discarded
  • 3 garlic cloves, finely chopped
  • 4 anchovyfillets
  • 60 ml extra virgin olive oil
  • Sea salt
  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.
Recipe by Living a Life in Colour at