Pan-fried agretti with sun-dried tomatoes and olives recipe – Agretti in padella con pomodori secchi e olive
For a side dish ready in 30 minutes, try pan-seared agretti with sun-dried tomatoes and olives. Also called “monk’s beard”, agretti are typically spring vegetables, low in calories but rich in vitamins. Ideal to saute in a few minutes in a pan and bring to the table with black olives and sun-dried tomatoes.
In springtime, agretti (or monk’s beard) appear on market stalls everywhere in Italy, they are an excellent and versatile vegetable.
Here we propose the recipe of pan-fried agretti with sun-dried tomatoes and olives, but there are many ways to enjoy agretti: as a side dish, in omelettes, in salads, with pasta or simply steamed with oil and lemon. They are appreciated both in combination with fish and with meat: try ossobuchi with agretti! Another idea is to prepare them with capers, raisins and pine nuts and serve them with bread croutons.
This recipe, for a quick and easy side dish, besides being good, is also for those who are on a diet, in fact agretti are rich in mineral salts and depurative properties, they have a slightly acrid taste and a juicy texture. Try this unusual vegetable and discover many other delicious vegetables in our collection of vegetarian recipes.
PREPARATION: 20 minutes
DIFFICULTY: easy
2 bunches of agretti
1 garlic clove
salt
extra virgin olive oil
10 dried tomatoes
100 g black olives
HOW TO PREPARE: PAN-FRIED AGRETTI WITH SUN-DRIED TOMATOES AND OLIVES:
1. This recipe for pan-fried agretti with sun-dried tomatoes and olives requires a thorough cleaning of the agretti, which must be rinsed several times to remove all the dirt.
In a frying pan, sauté the garlic with a little extra-virgin olive oil, then add the agretti.
2. When the agretti is almost cooked, adjust the salt, then turn off the heat and let it cool completely.
Add the pitted black olives and sun-dried tomatoes to your pan-fried agretti, and serve.