Precious emerald green threads: agretti are a real spring treasure! But how are agretti cooked? Tricks and mistakes not to do to enhance the taste and benefits of the "friar's beard"
He is about to end up run over, his mother saves himVery tender and with a slightly bitter taste, agretti are a spring vegetable with beneficial qualities that make them indispensable to better face the change of season. But how are they cooked?
Agretti are first of all very rich in water. Ideal, therefore, to satisfy the increased hydration needs in this period. They are also excellent as a therapy spring detox because they are very purifying and stimulate diuresis. Finally, they contain vitamins A, B, C and many mineral salts, including potassium, magnesium, calcium and iron. Really a precious asset for our body! But how are they used in the kitchen? (READ also: Agretti: 10 tasty recipes to try)
These thin vegetables are very versatile and lend themselves to the most varied preparations. Each region has its own typical recipe, as well as a characteristic way of calling them. The agretti are in fact also known as “friar's beard” due to their elongated shape, but in Umbria they are known as the riscoles, in Romagna they become the lisks and in the Marche the toads. However, everyone agrees to consume them after cooking, perhaps boiled and seasoned with a little extra virgin olive oil and lemon.
Another very good way to prepare agretti is in a very tasty omelette or as a side dish for fish dishes or in long pasta dishes, perhaps with olives, basil and dried tomatoes. However, there are some tricks to follow and mistakes to avoid in order to enjoy them at their best. Let's see together which ones!
5 Tricks for cooking agretti
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- Once cooked, pass the agretti under cold water. So they will remain a beautiful bright green and will be perfect for pasta and risotto!
- Cleaning the agretti well is very important. The edible part, in fact, is only the green one. With your hands, break off the pink root and be careful not to prick yourself: there may be small thorns! Then put them to soak with a spoonful of baking soda and rinse thoroughly before cooking.
- Cook them in a pan with a little water, preferably covered, to keep all the fragrance and aroma of the agretti intact
- The cooking water of the agretti can be used to flavor the risotto. Cook the risotto in a pan and, at the end of cooking, add a little water from the agretti and stir until the risotto is colored!
- A few agretti are enough for flavoring a very good omelette. But remember to cook them directly with the omelette or at most blanch them lightly!
5 mistakes to avoid when cooking agretti
- Do not freeze the agretti and don't wait too long to cook them after purchase. If you really can't eat them right away, keep them for a few days in the fridge in a paper bag for food.
- Don't leave them at boil for more than 5 minutes. They risk becoming too soft and less tasty.
- Don't cook them in one pot with too much water, to avoid losing the delicate flavor.
- If you decide to cook them boiled, wait for the water to boil before pouring them. Do not put them in water before it boils to prevent them from losing their beneficial properties and the taste that distinguishes them
- Don't choose overripe agretti: only the shoots are edible, so don't wait for the plant to grow.
What's your favorite way to cook and enjoy agretti?
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