How to cook Agretti

Agretti is a wonderful seasonal highlight for us on the farm. It's an unusual vegetable - we describe it as land samphire but not quite as salty. Not readily grown in the UK but common in Italy, it's quick and simple to cook and doesn't need much done to it to make the most its flavour.

Ingredients

1 bag Agretti
Lemon juice
A glug of extra virgin olive oil

Method

1.    Trim any roots and woody stems from the Agretti.
2.    Rinse under cold water to clean thoroughly.
3.    Bring a large pan of salted water to the boil and add the Agretti. 
4.    Cook for 2-3 minutes or until tender but still al dente.
5.    Drain and serve warm or at room temperature, dressed with the extra virgin olive oil and a squeeze of lemon juice.