Agretti nests

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Agretti nests
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268
Calories per serving
  • Energy Kcal 268
  • Carbohydrates g 3.4
  •   of which sugars g 3.4
  • Protein g 15.1
  • Fats g 21.6
  •   of which saturated fat g 11.45
  • Fiber g 3
  • Cholesterol mg 255
  • Sodium mg 676
  • Gluten Free
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Nests of agretti, or "nidi di agretti," bring a touch of spring right to the table, especially in Central Italy where this dish pops up around Easter time. People get really, really excited for agretti season because this tender, grassy vegetable—sometimes called barba di frate or monk's beard—only shows up for a short stretch each year. Agretti's tangy bite mixes so well with rich, melting provolone cheese. And the egg on top? Looks and tastes pretty special. Folks in Italy use agretti in all sorts of agretti recipes, but these baked nests have a fun twist—really fun—that makes them different. It’s one of those Italian agretti dishes where the simple, fresh stuff does all the work: the agretti gets soft and flavorful, the cheese turns perfectly gooey, and the egg yolk stays a little runny. So good.

In the spring, agretti is everywhere in markets, especially in Lazio and the surrounding areas. People who love monk's beard recipes always say how easy this veggie is to cook with—clean it, blanch it quick, and you’re halfway done. That fresh, crisp texture is why agretti works just as well in an agretti salad or tossed with speck and pasta. Classic agretti pasta? Pretty much a hit. But for a family meal or something more festive, these agretti nests really show off the bright look and soft bite of the greens. Seriously good stuff. With a bit of provolone melted underneath, you get layers of flavor in every forkful. And listen, the whole thing comes together fast, so it’s great when you want something that looks fancy but isn’t hard to pull off.

Whether you’re hunting for new spring greens recipes or just want a dish that feels a bit special for an Easter lunch, these agretti nests hit all the right notes—moist eggs, gooey cheese, and that unmistakable Italian spring taste. Plus, it's a fun way to introduce friends to a less common veggie, making it a perfect conversation starter at any gathering. For sure.

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INGREDIENTS
268
Calories per serving
Ingredients for 4 nests
Friar's beard (agretti) 1.3 lbs (600 g) - (to clean)
Eggs 4
Spicy Provolone cheese 2.1 oz (60 g)
Butter 3 ½ tbsp (50 g)
Water 0.42 cup (100 g)
Garlic 1 clove
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Agretti nests

To prepare the agretti nests, first clean the vegetables: remove the roots at the base 1, rinse the stems 2, and drain them. In a pan, melt butter with a clove of garlic, then add the agretti 3 and let them flavor for a few moments over high heat.

Season with salt 4, pour water into the pan 5, cover with a lid 6, and cook for 10 minutes on medium heat. Once the agretti are cooked, remove the garlic and let them cool slightly.

Now shape the agretti to form 4 rings on a baking sheet lined with parchment paper 7. Grate the provolone with a coarse grater and distribute it inside the nests 8, keeping some aside for the final garnish. Finally, add a whole egg to each nest, pouring it gently in the center 9. Bake in a preheated static oven at 375°F for about 10 minutes.

At the end of cooking 10, add the remaining cheese on top 11 and adjust with salt and pepper: your agretti nests are ready to be served hot 12!

Storage

It is recommended to consume the agretti nests immediately after preparation. Alternatively, they can be stored in the refrigerator for one day in an airtight container. Freezing is not recommended.

Advice

If you don't like sunny-side-up eggs, you can opt for a small omelette, cooked in the oven, or for hard-boiled eggs placed in the middle of the nests at the end of cooking. For an even richer version, you can add slices of cooked ham or bacon to brown in the oven along with the eggs! For a lighter version, you can replace the butter with oil and omit the cheese. If the flavor of the agretti is too strong for you, you can blanch them for a maximum of one minute in boiling water before sautéing them: in this case, slightly reduce the cooking time.

For the translation of some texts, artificial intelligence tools may have been used.
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