Have you ever eaten omelette with agretti (or friar beard)? Is’ a rustic and simple omelette, really tasty, especially when enriched with cubes of spinning cheese. Perfect recipe as second dinner s safeguard, the omelette with agretti also becomes part of delicious aperitifs or tasty buffets. The agretti at this time are in season and also have a decidedly attractive price. This is because you have to wash and clean very well: since this takes time, there's just no rush to buy. And instead they are very good. If you have doubts, on my YouTube channel you can find the VIDEORICETTA of the omelette of agretti, where I'll also show you how to clean them.
Friar's hooks or beards: calories and properties
The Agretti, also called friar's beard (scientific name Salsola kali) are a bushy plant of the family Chenopodiaceae. From season to spring, between March and May, have thin, filiform leaves that adhere to a hard stem. They are crispy and have a slightly sour taste (hence the name “agretti”). They're very poor in calories, just 17 per 100 grams. They contain over 92% water and a large amount of fiber and, from the point of view of minerals, calcium and phosphorus and, in smaller proportions, potassium, sodium, magnesium and iron. The agretti also contain vitamin A, vitamin C and some B vitamins, especially B3. They have important depurative and diuretic properties.
How to cook agretti
After cleaning them, detaching the leaflets from the hard stem as you see in the video recipe, you have to wash them very carefully: since the sharps are bushes, always contain a lot of land. You can boil them in lightly salted water for a few minutes or steam them. You can also consume raw in salads: in this way they will keep intact their characteristic slightly sour taste. I really like the omelette with the agretti, that you can bake both in the pan and in the oven, in a baking tray a lot of extra virgin olive oil, 180 degrees for 15-20 minutes. On the other hand, omelettes are always good, from that of baked potatoes the omelette with beans and peas. Until the vegan omelette of chickpeas and onions. To make the omelette more gluttonous, I add some soft cheese dadino: caciotta, Asiago, mozzarella cheese. The spinning cheese is that extra touch that makes it unforgettable. And now run to make this dinner-saving omelette, I wish you good day!
a bunch of agretti (friar's beard)
30 ml whole milk (Optional)
80 grams of Parmigiano Reggiano Pdo and/or Pecorino Dop grated
salt and pepper, to taste
200 grams of Asiago fresh PdO (or scamorza or caciotta or in any case a soft or semi-seasoned cheese)
extra virgin olive oil, to taste
The omelette with the agretti is delicious and easy to prepare. The addition of cheese cubes makes it even more delicious. First clean the agretti by detaching the filiform leaves from the thickest and hardest stem, as you see in video recipe on my YouTube channel. Wash them well, because they often contain a lot of land residue. I suggest you leave them to soak in the water for a few minutes and change the water at least 2-3 times, and wash them even under running water.
You can cook the agretti in lightly salted or steamed water. Cooking in water is fast, about 5 minutes. Steamed one takes longer. Once cooked, drain the agretti and let them cool.
Meanwhile, put the eggs in a bowl with salt, a pinch of pepper, the grated cheese and some whole milk (if you have cream it's even better). Beat the eggs well until you get a homogeneous mixture. Cut the cheese into cubes.
FRIED MEAT OF FRIED IN A PAN: put a little extra virgin olive oil in the pan and arrange the agretti in the pan so that they evenly cover the bottom of the pan. Heat and, when the oil starts to sizzle, pour the beaten eggs, who have to cover all the agretti. Spread diced cheese over the eggs and cover. Cook covered and over a very low heat for about 10 minutes. In this way the omelette will firm without drying out. Turn the omelette using a lid and cook it for another 2-3 minutes.
FRIED FOODS OF AGRETTI IN THE OVEN: if you prefer to bake the omelette in the oven (especially so as not to turn it, i totally understand you), I recommend you grease a not too large and high-edged baking tray, so you get a high and soft omelette. Once you've beaten the eggs, add both the agretti to the compound, both diced cheese. Bake in a static oven and preheated to 180 degrees for 15 minutes or until, to the touch, the omelette is not firm.
The omelette with the agretti is delicious both warm and cold. If you use not very large pans or baking trays you can get a high and soft omelette to cut into squares, perfect for buffets or a rustic and delicious aperitif among friends. Bon appétit!