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Agretti with capers and anchovies
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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) and, when boiled, a consistency that distinguishes them from other plants. Do not cost much, but the cleaning takes a long time because they like the small wires are often filled with earth. In the shops there are also packages agretti already clean just wash once and are ready to cook . Ingredients (serves 4): | |
300 g | agretti, (beard brother) already cleaned |
1 tablespoon | salted capers |
4 anchovy fillets in oil the juice of ½ lemon | |
3 tablespoons | extra virgin olive oil |
salt to taste |
Preparation:
In a mortar pounded anchovies and capers together with oil, then add the lemon juice and stir to amalgamate the ingredients.
Rinse the agretti and cook in boiling salted water for 2-3 minutes (should be "al dente", taste to check the cooking)
Drain and freddateli under cold water to stop cooking.
Let them drain and dry for a few minutes, then season with the sauce prepared above.
The agretti served with capers and anchovies at room temperature.
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