Text 27686, 103 rader
Skriven 2012-07-29 15:43:00 av JIM WELLER (1:123/140)
Ärende: new 6
=============
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Agretti
Categories: Italian, Vegetables, Info
  Servings: 4

           Agretti

Agretti is a springtime Mediterranean succulent or water-retaining
plant. With its verdant color and feathery texture, agretti looks
like a cross between fennel fronds, rosemary, and grass. The season
is very short, typically a few weeks, in late spring. If you spot
some, buy it!

It was quite firm and crisp with a robust, grassy flavor. I made
Fettuccine with Agretti, Lemon, and Olive Oil.

Agretti is typically grown along the edge of salty marshes.

Place them inside a brown paper bag, or wrap them with paper towel,
and place in the crisper drawer of your refrigerator. They should
last 2 to 3 days.

First, cut off any yellowed or overly thick stems, then chop.
Agretti can be eaten raw, chopped and tossed into salads; it can
also be boiled, steamed, sauteed and stir-fried. Some people prefer
cooking it a long time until very tender, but I prefer it cooked
quickly and lightly so it retains its color and bite.

Tart, firm purslane would be a good substitute as would more bitter
dandelion greens.

Five simple ways to cook with agretti:

1. Saute lightly in extra virgin olive oil, and douse with fresh
lemon juice and a sprinkling of salt and pepper. It pairs well with
chicken, fish, and lamb.

2. Saute lightly in extra virgin olive oil with bacon or pancetta
and drizzle with a balsamic reduction. 

3. Saute lightly in extra virgin olive oil, and fold into softly
scrambled eggs with grated Parmesan cheese and lots of black pepper.

4. Saute lightly in extra virgin olive oil and use as a crostini or
pizza topping with fresh mozzarella cheese, and cherry tomatoes.

5. Toss with arugula, escarole, and radicchio and drizzle with a
tangy lemon vinaigrette for a full-bodied Italian salad.

  From: Posted By Susan From Food Blogga
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fettuccine With Agretti, Lemon, And Olive Oil
Categories: Italian, Pasta, Vegetables
  Servings: 4

  1 1/2 TB olive oil
      3    garlic cloves, thinly
           sliced
  2 1/2 c  packed agretti, chopped,
           with tough stems removed
           The zest and juice of 1
           lemon
      8 oz fettuccine or other noodle
    1/2 c  grated Parmesan or Pecorino
           cheese, plus extra for
           garnish
           Extra virgin olive oil for
           drizzling

To prepare the agretti, cut off the bottoms of any thick stalks.
Rinse well under running water and pat dry. Using a sharp knife,
chop into small pieces. 

In a large skillet over medium-low heat, warm olive oil. Add garlic
slices and cook until golden brown and fragrant. Remove garlic from
the pan and discard. Add the agretti, and cook about 5 minutes until
wilted yet still firm.

Meanwhile, in a deep, heavy pot, cook pasta in salted water
according to directions, until al dente. Drain and add to the
skillet with the agretti. Add the lemon zest and juice and toss.
Divide among plates; drizzle with extra virgin olive oil and
sprinkle with a little cheese. Serve immediately.


  From: Posted By Susan From Food Blogga
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I hate chefs who equate "local" with a chance to up a dish's price $10

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)