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madbakerThis was on our CSA recipe sheet, and it sounded good.
Another Agretti... Recipe. Darn, can't find a synonym that starts with "A".
1 bag agretti, about 8 cups, cut into 2" pieces
1/4 lb bacon (I used house-cured)
1 onion, diced
Add: 3 cloves garlic, minced
1 small pinch red pepper flakes
1/2 cup water
Fry the bacon. Remove and set aside to drain. In the remaining bacon fat, (I drained off most of it as the house-cured stuff renders down a lot of lovely pig grease to cook with later) fry the onion and garlic until golden. Add the red pepper flakes and cook for a few minutes more. Add the agretti and water. Stir, then cover to steam for five minutes. Uncover and gently stir until most of the liquid has evaporated. Crumble bacon on top and serve.
What worked: A tasty way to prepare Italian tumbleweeds. Of course, it's got onion and garlic sauteed in bacon fat - most things are good that way.
What didn't: 1/2 cup water was way too much. I would reduce the water to a couple of tablespoons so that the agretti would be on the squeaky side, like green beans. Also - if done in a non-cast iron pan, there would be some nice color differentiation.
Will I make it again? Sure, if we get more agretti.
Another Agretti... Recipe. Darn, can't find a synonym that starts with "A".
1 bag agretti, about 8 cups, cut into 2" pieces
1/4 lb bacon (I used house-cured)
1 onion, diced
Add: 3 cloves garlic, minced
1 small pinch red pepper flakes
1/2 cup water
Fry the bacon. Remove and set aside to drain. In the remaining bacon fat, (I drained off most of it as the house-cured stuff renders down a lot of lovely pig grease to cook with later) fry the onion and garlic until golden. Add the red pepper flakes and cook for a few minutes more. Add the agretti and water. Stir, then cover to steam for five minutes. Uncover and gently stir until most of the liquid has evaporated. Crumble bacon on top and serve.
What worked: A tasty way to prepare Italian tumbleweeds. Of course, it's got onion and garlic sauteed in bacon fat - most things are good that way.
What didn't: 1/2 cup water was way too much. I would reduce the water to a couple of tablespoons so that the agretti would be on the squeaky side, like green beans. Also - if done in a non-cast iron pan, there would be some nice color differentiation.
Will I make it again? Sure, if we get more agretti.
