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Agretti
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The Crows Farm (WA)
A group of “saltworts” somewhat related to seabeans. From Farmer Giana "it has a salty, citrus-y flavor that goes really well in simple pastas. I love sautéing it with garlic, and adding angel hair pasta, topped with Parmesan, lots of pepper, olive oil and a squeeze of lemon juice."
From Hank Shaw, a James Beard Award-winning author and chef,
"Eat it as a sort of vegetable mimic to angel hair pasta, along with grated parmesan, lots of garlic and olive oil, plus a little lemon juice, black pepper and a hint of anchovy. Fantastico!
Agretti is also very good mixed into an omelet or quiche or frittata, steamed by itself along with the flavors of my pasta dish above, as well as tossed in a salad raw. Beyond that, agretti is an excellent addition to potato salad, or really any crunchy salad.
Do not overcook your agretti! The whole point is for it to be bright green and still a bit crunchy. Agretti tastes slightly salty, minerally and “green” in the way that good spinach does.
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