How to Clean and Cook Agretti

Name: How to Clean and Cook Agretti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Friar's beard (agretti) 10.6 oz; Baking soda 1 spoonful; Water to taste; Friar's beard (agretti) already cleaned 7 oz; Fine salt to taste; Ice to taste; Extra virgin olive oil to taste; Friar's beard (agretti) already cleaned 7 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Friar's beard (agretti) already cleaned 7 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Garlic 1 clove

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Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

Agretti, also called monk’s beard or barba di frate in Italy, is a springtime treat you’ll find in markets across Central Italy. These bright green, spaghetti-thin veggies kinda look like chives, but they pack a more tangy and slightly bitter punch. Really good stuff.

If you're scratching your head about how to clean agretti, don't worry—it is pretty simple. And start by trimming off the roots and the tougher base parts. After that, a good rinse is crucial since agretti can hold a surprising amount of dirt, especially between those tender, fleshy shoots. Wrap them in a paper towel and pop them in your fridge. They stay fresh for four to five days—which is great since their season is short—mostly from March to May. Italians love using these greens in all kinds of ways, from tossing them into frittatas to making a simple agretti salad with olive oil and lemon. It's really, really good. The mild, crisp bite adds something special to dishes that spinach or chard just can’t match.

And here's the thing about how to cook agretti: quick boiling or blanching is the go-to method. But some folks like a fast sauté in olive oil for a slightly richer, moist finish. In Central Italian kitchens, you’ll find agretti in everything from pasta to side dishes, especially during springtime feasts. Super tasty. One of the best things about cooking agretti is its versatility—it pairs just as well with eggs and cheese as it does with grilled fish or salty cured meats. Full of fiber, vitamins, and minerals, agretti makes meals feel lighter and more refreshing. You know, some people even enjoy them raw, letting that crisp texture shine in salads. Salsola soda, the plant from which agretti comes, has a unique taste that really stands out in classic Italian spring cooking.

Using agretti is a fun way to add a fresh, seasonal twist to your meals. Seriously good. With a few easy agretti cleaning tips and some tasty combos, anyone can bring a bit of Italian spring to the table, no matter where you are. For sure. It's a delicious way to enjoy a traditional taste of Italy's bright spring produce.

INGREDIENTS

Ingredients for Cleaning Agretti: Friar's beard (agretti) 10.6 oz (300 g); Baking soda 1 spoonful; Water to taste

For Boiled Agretti: Friar's beard (agretti) 7 oz (200 g) - already cleaned; Fine salt to taste; Ice to taste; Extra virgin olive oil to taste

For Steamed Agretti: Friar's beard (agretti) 7 oz (200 g) - already cleaned; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For Sautéed Agretti: Friar's beard (agretti) 7 oz (200 g) - already cleaned; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Garlic 1 clove

How to Clean Agretti

To clean the agretti, start by placing them on a cutting board and use a knife to cut off the lower part of the roots 1 and discard it 2. If you prefer, you can also do this by breaking a few agretti at a time by hand. Pour some water into a large bowl and add a tablespoon of baking soda 3.

Mix 4 and place the agretti inside 5. Change the water 1-2 times until the water in the bowl looks clean. Then rinse them under running water 6 and use them for your recipes.

How to Boil Agretti

To boil the agretti, fill a pot with water, add the previously cleaned agretti, and place it on the stove 7. Add salt 8 and let them cook for 5 minutes after boiling 9.

To maintain the vibrant color of the agretti, scoop them out with a slotted spoon and transfer them to a bowl of ice water 10; this will immediately stop the cooking process. Drain them well 11 and drizzle with a little olive oil before serving 12.

How to Steam Agretti

To steam the agretti, pour a cup of water into a pot 13, place a steamer basket on top 14, and put the previously cleaned agretti inside. Season with salt 15.

Cover with the appropriate lid 16 and let them steam for 15 minutes 17. Transfer the agretti to a plate and dress with oil 18 and a sprinkle of black pepper.

How to Sauté Agretti

To cook the agretti in a pan, peel a garlic clove and place it in a pan with a little olive oil 19. Let it brown and add the already cleaned agretti 20. Stir to flavor them 21.

Season with salt and pepper 22, then cook for about 15 minutes 23, adding a splash of water if needed. Remove the garlic clove and serve the sautéed agretti 34.

Storage

Raw agretti can be stored in the refrigerator, wrapped in paper towels, on the lower shelf. This will keep them fresh for up to 4-5 days.

Once cooked, store them in an airtight container in the refrigerator for about 3 days.