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Agretti sautéed with ham and walnut oil
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| Rieccomi! In this period are always running and I have little time to cook. Today ricettina a quick and tasty with agretti, I love vegetables! The agretti, also called the bearded monk, is a widely used vegetable in the Mediterranean diet. They are tasty because they taste "different" (slightly bitter but disappears with cooking) and, when boiled, a consistency that distinguishes them from other plants. We need to clean them well soaked in water and baking soda because they are often filled with earth. Find them in bunches at the supermarket or greengrocer. The elongated type spaghetti is a lot of fun. Lend themselves well to many different uses, steamed seasoned with olive oil and lemon are wonderful, but also skipped in the frying pan with cheese or, as in this case, with ham. The walnut oil enriches this side dish with its delicate flavor, I use it very often for salad is perfect for cooking a tasty, flavored with his unique and intense aroma. If you do not go well the oil which is always good. Ingredients for 4 servings: | |
| 400 gr | agretti |
| 1 hundred grams of cooked ham | |
| Half | white onion |
| walnut oil | |
| salt and pepper | |
2 anchovy fillets in oil
Wash well agretti pulendoli carefully from the ground. Cook steamed (or in boiling water) until they become tender. In a non-stick frying pan melt the fate finely chopped onion and anchovy fillets in 3 or 4 tablespoons of walnut oil, rompeteli and add the ham into small pieces. Do flavor a couple of minutes and add the agretti.
Have them jump for a few minutes, salt and pepper and serve. Excellent as a side dish!
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