Turmeric bulgur with agretti

Turmeric bulgur with agretti, a colorful spring first course with a delicate flavor

Turmeric bulgur with agretti, a colorful and tasty spring first course. A prescription with a delicate and well-balanced taste that recalls the spicy flavors of Indian culture and that allows you to fully enjoy the so-called “friar's beard”.

Agretti are a spring vegetable typical of the Mediterranean area, they contain a lot of water and are a source of vitamins, fibers and mineral salts. The crunchiness and the particular flavor make them attractive even to children, especially if served as a side dish or with imagination as a decoration of the dishes (they are well suited to act as hair and beard in your personal food art creations)

In our recipe we urge you to experiment with two different types of cooking, the steamed one, with which you can fully enjoy the flavor of the agretti, and the one in a pan with garlic, onion and good extra virgin olive oil. Everything will then be combined with the bulgur previously cooked with turmeric. Sesame seeds and walnut kernels complete and balance the dish both in taste and in texture.

This dish can also be served cold on the hottest days.

Ingredients

250 gr of bulgur
500 grams of water
2 teaspoons of turmeric
1 clove of garlic
1/2 golden onion
250 gr of sour cream
walnut kernels to taste
sesame seeds to taste
Salt to taste
extra virgin olive oil to taste

Preparation Time:
30 minutes
Cooking time:
50 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare turmeric bulgur with agretti: procedure

Clean the agretti and wash them by soaking them in water and bicarbonate, then rinse and drain them,
meantime put the bulgur, water and turmeric in a saucepan, bring to a boil and cook for ten minutes, stirring often, then turn off the stove and let it rest for five minutes by covering with a lid.

To take now fifty grams of agretti and steam them,
to clean garlic and onion, cut them finely and put them in a large pan with the oil, cut the remaining agretti with a pair of scissors, add them to the pan and brown,
cover up of water, add salt and cook, stirring occasionally,

when the cooking water will be almost completely consumed, add the bulgur cooked previously and toss with the sauce.

Serve then place a few tufts of steamed agretto on the bottom of the plate, place the freshly sautéed bulgur on them and decorate with the sesame and walnut kernels.