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Agretto Pasta with Burrata

Agretto  is an Italian spring green that is popular in Italy. Most people in the United States don’t know what agretto is or what it taste like. We’d describe agretto’s flavor profile a salty and refreshing. This sea like flavor makes it pairs well with seafood (salmon & clams). So be scared to add some fresh fish to this pasta. If you want to try agretto as a simple side, find this recipe on our blog. 

Agretto isn’t the largest mover so we grow it on a small scale in our gardens.  We’d rather grow some items on a small scale than not at all because:

  1. We enjoy seasonality in our own kitchen 🙂 
  2.  We are known to grow specialty Italian items
  3. Farmer loves to farm, weather it’s 1 plant or 1000 acres, we love watching plants grow Agretto Pasta

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Agretto & Burrata Pasta

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. Agretto’s flavor profile is salty, marine-tasting, and slightly crisp, even after it’s been cooked. This simple pasta is a stand alone recipe but feel free to pair with seafood.

Ingredients

  • 1-2 bunches of agretto, wash and clean agretto by removing hard/ woody stems
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic, minced
  • 12 ounces of spaghetti
  • 8 ounces of fresh burrata
  • Salt & Pepper to taste

Instructions

  1. Bring a large pot of water with olive oil & salt to boil for spaghetti as cook as directed on package or al dente. Drain the spaghetti, reserving a cup of starchy water.
  2. Heat olive oil in a pan and add agretto and garlic and saute.
  3. Add the spaghetti into the agretto pan, toss to dress the pasta, and salt & pepper to taste.  If it is too dry, add one or two tablespoons of the pasta cooking water at a time. Just before serving, tear the burrata with your hands and add it into the spaghetti, toss again and mangia.

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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

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