To continue what I wrote about yesterday, when I was laying awake in the night and trying to think about nice things instead of those anguishing thoughts that usually turn up in the deep of the night, or early morning, I thought about the role of the woman in Italian cooking and what an important role she has despite the fact that the profession of the chef is male dominated here as elsewhere! It is really quite obvious in many ways when you look around and it is also reflected in the media. On Sundays there are several TV programs about the different regions of Italy, they show different features of a certain territory and one of the most important aspects is the particular dishes that are made in each place. On RAI, the TV channel that belongs to the Italian state, one of the most famous Italian chefs, Gianfranco Vissani, goes around showing normal women cooking away in their kitchens and he is for once standing back, leaving space to the women to show the specialties of their region. I should be watching that transmission, not only would I learn more about the geography of Italy but I would also learn new and interesting traditional Italian dishes. But I don’t like watching TV anymore…
This is supposed be this weeks contribution to Weekend Herb Blogging so I better provide you with something that fits in with the theme. This week it’s not a herb but a kind of vegetable called agretti. I have been trying to find out what it can be called in English but I haven’t found anything so far. Maybe you know? This is the closest I got! You can see what they look like in the photos, the taste is mild and difficult to describe but definitely worth trying. You can use it in a lot of ways, boiled and served as a salad with a vinaigrette, with pasta, in pies and so on but I made a simple frittata with them. Don’t forget the round-up at Kalyn’s Kitchen on Monday!

frittata con agretti


Freshly grated parmesan cheese
Black pepper
Olive oil

– Rinse the agretti and cut off the roots.
– Chop the garlic finely and sauté it in olive oil.
– Add the agretti and salt and continue to sauté for 2-3 minutes.
– Whisk eggs, salt, black pepper and grated parmesan and pour the batter over the agretti.
– Fry the frittata until it has reached the point you like, you can either turn it over to fry both sides or fold it.
– Serve.