Agretti: 20 spring recipes | Italian cuisine
On the market desks here are finally the worship. And it means only one thing: the Spring. In fact, they are found from March to May, a real spring treasure, they mark the passage in the summer and put joy with those speech emerald green tufts. For this they are also known by the name of friar beard, of priest and cappuce, then – as always, you know – region that you go to the name that you find: in Umbria they are known as Risocchi, in Romagna they become limb and in the rostic brands. These nice vegetables really have an infinite number of names and characteristics. But what do they taste? They have a aftertaste bitternessslightly acreBut delicate. They are rich in vitamins and mineral salts (potassium, calcium, magnesium and iron), have remarkable purifying propertiesthey stimulate diuresis and are poor in calories, perfect during a diet detoxificationdetoxifying.
How to cook agretti?
Preparing agretti is quite fast and simple: they can be cooked steamskipped in pan or blanched briefly. In the case of the centered, after cooking, dip them immediately in a basin of water and ice or simply cold water to preserve their bright green color.
Season the agretti With extra virgin olive oil and lemon juice, adding the aromas you prefer. It is advisable to consume them just seasoned because they are very delicate. Do you have too many cooked? Season only one part and Keep the rest in the refrigerator In an airtight container, but make sure to consume them within a few days as they tend to lose color and flavor. Avoid freezing as they do not keep their consistency. Also, do not throw the cooking water of the Agretti; You can use it to cook the pasta, flavor the risotto or as a base for a vegetable broth. Explore the versatility of this ingredient through various tasty recipes.
20 recipes with agretti
From appetizersTO THE firstup to secondsThey lend themselves to the most varied preparations. Can be used in omelettesto enrich savory pies or season pasta And risotto delicate. They are even special in the soup and they give an extra touch to yours saladsthey are the ideal outline for second courses based on Meat, Fish And egg, You will fall in love with it.
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