Italian Agretti Recipe (Salsola Soda)
Agretti al Limone! In this Italian agretti recipe, the agretti is sautéed with garlic, olive oil and flavored with lemon.
Ingredients
- 1 bunch agretti cleaned
- 3 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1 lemon juiced
- 1 pinch fine salt or to taste
- 1 pinch black pepper or to taste; you can also use red chili pepper
- coarse salt for the blanching the agretti in water
Instructions
- First, clean the agretti by cutting off the roots and rinsing the plant thoroughly under cold running water. Agretti grows in sandy soil, so make sure to wash it well to remove all traces of grit.1 bunch agretti
- After rinsing, blanch the agretti in a pot of boiling salted water for about 2-3 minutes, until it's bright green and slightly tender. Don't overcook it, as it should maintain some of its crunchiness.coarse salt
- Drain the agretti well, and let it cool slightly. In the meantime, heat the olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté until it's fragrant but not browned.3 tbsp olive oil, 2 cloves garlic
- Add the blanched agretti to the skillet, stirring well to coat it in the garlic-infused oil. Sauté the mixture for a few more minutes, allowing the flavors to meld together.
- Finally, remove the skillet from the heat, and squeeze the lemon juice over the sautéed agretti. Toss it well, and season with salt and pepper to taste.1 lemon, 1 pinch black pepper, 1 pinch fine salt
- Serve the agretti warm as a side dish, or use it as a base for grilled fish or chicken. Be sure to drizzle on a little extra cold extra virgin olive oil for its taste and health benefits!It's also excellent when tossed with pasta or added to a frittata.
Notes
This simple recipe is just the beginning of your journey with agretti! As you explore more agretti recipes, you'll discover its incredible versatility and the unique touch it can bring to many dishes. From pasta and pizza to salads and soups, there's no limit to the culinary possibilities of this Italian gem.
Tried this recipe?Let us know how it was!