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Simple Agretto

Simple Agretto

Agretto/ Agretti, also known as Monk’s Beard, is an Italian spring green that is very popular in Tuscany. This strange plant resembled chives but don’t let that fool you, it taste nothing like chives.  Fun fact about agretto, in the middle ages, the plant was puréed into a juice and drank or poured directly on open wounds to heel infections and bee stings. 

Agretto

Here is the low-down on agretto: 

Scientific name is Salsola Soda and it’s an Italian spring green that germinates in the cold and then grows during the spring. 

Availability is June- September with limited quantities planted each season, grown in raised planter boxes. 

Flavor profile is salty, marine-tasting, and slightly crisp, even after it’s been cooked.

When cooking with agretto keep it simple, no need to be fancy. Most popular dishes are sauteed with lemon and EVOO. 

Agretto

Since the flavors of resembles the sea, agretto pairs well with seafood dishes. 

  • Salmon
  • Pasta with clams
  • Swordfish
  • Anchovies

Simple Agretto Dinner

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Simple Agretto

Agretto/ Agretti is an Italian spring green that germinates in the cold and then grows during the spring. It’s flavor profile is marine-tasting and slightly crisp, even after it’s been cooked.

  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes

Ingredients

  • 1 tablespoon course salt
  • 2 bunches agretti, about 12 oz
  • ¾ medium lemon, juiced
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Bring a large pot of water to boil, add the course salt then the agretti. Cook for 5-10 minutes or until tender.
  2. Drain then combine with lemon juice and olive oil.

Notes

  • Serve warm or cold.
  • Pair with seafood