email extractor



Do you?

Follow Me on Pinterest

And if you like too follow me on:

Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Dear friends


My dear friend Lorna, great talented chef from London and a person of great creativity in the kitchen, she’s been asking me all this month to do a post about the agretti. This funny  vegetable, popular in the  Mediterranean and of course here in Italy, apparently, are very difficult to find elsewhere in europe. The agretti are also known as: the priest’s beard (great name , isn’t it?). They seem a bit like chives but the taste is very different. Whenever Lorna is back in Umbria she always tries to by agretti at the super market, and in this time she will be fortunate ,because it is the right season. So in these days she is enjoying her vacation in a small village near Allerona and I decided to buy agretti and cook them in the more traditional way : extra virgin olive oil, anchovies, garlic, chili and a little lemon juice. This recipe then is written for my friend Lorna and for those who will manage to buy agretti around the world. Plus of course for those who want to try this specialty one day in Italy.

By the way I tried doing a research online, to find a translation of agretti, but I failed. So if anyone knows what agretti is in English, please could you let me know.

  Serves 4
600 grams Agretti
1 clove garlic
2 hot chili
2 anchovies, 10 grams pine nuts
Half a lemon juice
Evo Oil

How it works:
Clean and boil the agretti for 7 / 8 minutes, drain. In a pan fry in oil, garlic, chilis , anchovies and pine nuts. Add Agretti and a pinch of salt , cook over high heat for a couple of minutes. Sprinkle with lemon juice before serving

4 comments to Dear friends

  • Alice D

    Wow! I love this stuff too, I remember eating it once in Rome and being very curious about it as I’d never seen it before. Thank you for your ideas – the chili sounds like a good addition.
    Great blog thanks…!

  • Anonimo

    My cousin recommended this blog and she was totally right keep up the fantastic work!

  • Bonny Nordman

    I found your blog on Google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work. Look forward to reading more from you in the future.

  • Lorna

    Thank you so much for this Simona, I beleive that in the UK, it is called Monks Beard! A Strange name, but true!. I have only seen it once here and that was at the River Cafe Restaurant in London. Famous for beautiful and authentic Italian cooking and ingredients. I know the season is short. I don’t expect to find any at home.

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>