SAUTEED AGRETTI WITH SMOKED PANCETTA or AGRETTI SALTATI CON PANCETTA AFFUMICATA

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When I posted a recipe with agretti one year ago a discussion started about what it could be called in English and when you google on agretti, that precise post comes up first which just shows the scarcity of information on this subject on the web. As to the name, the last commenter, a certain Miles, kindly tells us: “Its called Monk’s Beard in English, a poor translation of Barba Di Frate, Friar’s Beard. It is in the chenepoaicaea family, of which Marsh Samphire of glasswort is a member.” So here we go again, I bought some agretti the other day and this is the first of two dishes that I made of it. If you manage to get your hands on it I suggest you to try it, it has a nice green and grassy taste that easily wed other flavours.

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SAUTEED AGRETTI WITH SMOKED PANCETTA or AGRETTI SALTATI CON PANCETTA AFFUMICATA

Agretti
Smoked pancetta or bacon, diced
Salt
Olive oil

– Clean the agretti carefully and strap off the roots.
– Fry the diced pancetta until it’s crispy, if you want this to be a heart friendly you throw away the fat and let the pancetta drip off on some kitchen towel paper, if not you leave it be. (I know I shouldn’t say this but it tastes much better if you use the fat from the pancetta)
– Add a little olive oil if needed and then you add the agretti to the fried pancetta in a skillet and sauté the whole until the agretti are softish. Add salt if needed and stir all the time.
– Serve and enjoy!

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L