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Agretti in the pan


Agretti in the pan

Let's immediately see the ingredients and the step-by-step recipe for preparing agretti in a pan with oil, garlic and chilli.

Today we offer you a quick and easy recipe perfect for enhancing one of the symbolic vegetables of spring: we are talking about pan-fried agretti. In this case, the agretti must first be blanched and then sautéed in the pan just long enough for them to acquire flavour.

Also known as roscani, friar's beard, lischi, or lischeri , they are dark green, thread-like herbs that are quite versatile . In the kitchen, in fact, agretti are excellent to serve as a side dish after simply boiling them, but they can also be used to enrich savory pies, omelettes or as a condiment for pasta first courses. It is preferable to buy them not too ripe since only the shoots are edible.

Also pay attention to cooking: boiling them for too long in boiling water causes the loss of all their nutritional properties, plus the agretti will be excessively soft.

Agretti
Agretti

Preparation

Agretti in the pan

1

First, carefully clean the agretti , keeping only the bright green part and removing the roots and red parts, responsible for the bitter taste. Then rinse them under running water to remove any residual soil.

2

Blanch them in abundant salted water for 5 minutes then drain them and pass them in water and ice to fix the color.

3

In a pan, heat the oil with the garlic clove divided in half and cored and the chilli pepper . Then add the agretti and let them flavor for a few minutes over a high heat, also adding salt . Serve them immediately, while they are still hot, as a side dish.

Another recipe to try is the omelette with baked agretti .

Tips and variations

  • One of the best precautions for preparing agretti is to pay attention to cleanliness. You must eliminate all parts of the roots, they are very hard and bitter, and wash your agretti carefully. One problem is in fact the land. Also rinse them 2-3 times under running water to make sure they are ready to be cooked.
  • A fairly common condiment for your agretti side dish, if you want some advice, is to add 3-4 anchovy fillets to the oil. While you blanch the vegetables in boiling water, put the garlic and oil in the pan together with the anchovies. Let them melt completely and add the agretti so that they take in all the flavour. Alternatively you can also use dried tomatoes in oil cut into strips to flavor and keep the recipe vegetarian.
  • Last tip , squeeze the vegetables well before sautéing them in the pan. Alternatively you can also steam the agretti.

Conservation

We recommend keeping one of the tastiest side dishes for a maximum of 1-2 days in the fridge , well covered in cling film. We do not recommend freezing in the freezer.

Properties and benefits of agretti

Agretti are a vegetable rich in vitamins and among the most important we find:

  • Vitamin A, essential for vision .
  • B group vitamins which promote the functioning of the nervous system and provide the supply of carbohydrates which are fundamental for the energy of our body.
  • Vitamin C which strengthens the barriers of the immune system.
  • Vitamin E which has antioxidant properties.

As regards the benefits, however, agretti are ideal for those on a diet as they are rich in water and fiber and have purifying properties. Furthermore, they are ideal for those suffering from abdominal swelling thanks to their digestive properties.

Read also
What are agretti and how to best cook them

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