How to cook agretti: recipes, properties and contraindications

All about the agretti, the sour herbs that are excellent for health, rich in vitamins and mineral salts, to be eaten both cooked and raw for the well-being of the whole organism.

Agretti are vegetables known by different names. Based on the regions where they are grown, it is possible to find them with the name of friar’s beard, monks’ mustard, liscari or roscani. They appear as a bunch of elongated leaves, similar to chives; the color is a very intense green and the base is reddish. The taste is not like that ofchives, but it stands out for its being sour – feature that seems to have given them their name.

Agretti are a food rich in vitamins e mineral salts able to contribute to the general well-being of the organism. In particular, they are highly regarded in the Mediterranean diet as they are rich in nutrients. In fact, they boast a significant amount of vitamins A and B. They are also rich in mineral salts such as potassium, magnesium and iron as well as a good amount of fibre.

Finally, another reason why agretti are friends with health is that they are very rich Of water; they are therefore good for circulation and help fight cellulite. In the kitchen they are used a lot both to prepare side dishes, first and second courses and unique dishes: let’s see how to clean them e how to cook them!

How to clean the agretti and how to store them

Cleaning a friar’s beard is a lot simple.

1. First of all, it is good to have a cutting board and a sharp knife.
2. Remove the lower part of the stem, that of the rootlets and check that there are no excessively hard or bruised parts.
3. Once this is done they will have to be cleaned: take a bowl large enough and put the agretti inside.
4. Open the tap and let the water run for some time.
5. In the meantime, gently massage everything with your hands in such a way as to move them and to let all the excess earth descend to the bottom.
6. At this point take a few tablespoons of bicarbonate and pour it inside. Leave it on for ten minutes and rinse it all off.
7. Agretti will be ready to be cooked at your leisure!

Agretti being one fresh vegetablesit is good buy and consume them right away. If not the same day, then the next day at the latest. The best way to keep them raw is to put them in a plastic bag for food and close them in such a way as not to expose them too much to the air.

How to cook agretti?

The agretti are an ingredient very versatile in the kitchen. They are indeed enjoyed both raw in salads or how contour or they can be cooked in the most varied ways, as a special ingredient in first or second courses.

To be able to eat them will be enough boil them for 5 minutes in boiling salted water and then toss them in the pan: they are also very good natural and do not need special precautions.

If you like them raw try putting them inside of salads with potatoes and prawns. Otherwise, they are excellent if pan-fried with a drizzle of oil and garlic. Also excellent to mix with other vegetables or legumes such as carrots, green beans, beans or artichokes.

Agretti: delicious recipes and savory dishes

To cook them, all you have to do is plunge them into a pot of salted water for about 5 minutes. Then, that will be enough for you put them back in the pan for another 10 minutes.

One of the most popular dishes are the lemon agretti: after blanching, place them in a pan with half a lemon juice for 10/15 minutes. And the dish it is already ready!

The omelette with agretti is a bit of an idea unusual but that will pleasantly surprise you. Get the cleaned and washed agretti, then boil them in water boiling lightly salted for 3-4 minutes. Once sautéed, let them cool; take 5 eggs and beat them in a large bowl, adding ricotta and parmesan to taste. Incorporate also the agretti, and pepper and salt. Place in a preheated oven 200°C for 15 minutes or until you get a nice browning.

Maybe it’s a bit of an idea unusual, but what about making a risotto with agretti: they will be placed in the pan during the last step, the creaming; we advise you match them to a saffron risotto.

Agretti: properties and benefits

Agretti are excellent vegetables, not just because they are low-calorie (each 100 g contain just 17 kcal), are rich in water (92% of the total) and have a good amount of carbohydrates e fibrenecessary to ensure proper functioning of the intestine and good purification of the liver.

This characteristic in particular makes them excellent allies forintestine: if eaten regularly, like many other vegetables, they can promote natural intestinal regularity. Therefore, they help to have a abdomen more deflated and to avoid the accumulation of air in the stomach.

Almost the whole organism is able to benefit from the positive effects of the agretti. They are, in fact, rich in vitamins and mineral salts essential for the correct functioning of the organism. There is, in fact, a good presence of vitamins A, C and vitamins of group B. Mineral salts, however, such as potassium, calcium and magnesium contribute to having greater energy and stronger bones.

Thanks to the abundance of water they finally allow a correct drainage liquids and help eliminate excess waste.

The contraindications of the agretti

Agretti have no particular contraindications, as they are mainly composed of water, protein and fibre: for 100 grams of product there are only 5.6 grams of carbohydrates and only 5.6 grams of sugars. From a nutritional point of view, they are perfect both for those who want to lose weight and for those who want to maintain a healthy diet weight shape.

However, it is good not to exceed the portions, otherwise you risk annoying intestinal pains.

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