Comment on this article

from the Tuscan kitchen of Sharmagne Leland-John

1 bunch of agretti
4 tablespoons olive oil 
1 clove of garlic,  minced 
2 filets of anchovies chopped and smashed or 2 tablespoons anchovy paste.

In a lidded jar, combine the oil,  garlic and anchovies. Shake well to blend.  Set aside to allow the flavours to mingle. 

 Chop the roots off the agretti. Wash well to remove all the sand, then drop into a pot of boiling water for  5 minutes.  
Drain and rinse with cold water to keep the agretti green and to stop the cooking process. 

Place in a serving bowl and toss with the oil, garlic, anchovy dressing. 

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]