Sautéed Agretti Recipe
There’s nothing quite like Agretti! Not many people know about this unique and wonderful variety.
My recommendation is to enjoy it sautéed. I’m not crazy about having it raw, not nearly as much as when it’s cooked.
When it’s coming from County Line Harvest, you don’t need to add salt to it, because the soil is salty in the desert, and it gives it more flavor than other areas.
In this recipe, I’m sharing one of the ways I like to add flavor to it, kinda like if I was making soba noodles.
Agretti Sauté
There are many ways to enjoy sautéed agretti. This is an example of how to do it and some of the flavors I've used. From there, you'll know just what to do with the ingredients you have in your kitchen!
Ingredients
- Agretti
- Avocado Oil, Ghee, or Butter
- Flavors: Almonds or Sesame Seeds, Seaweed, Chili Flakes, Chives, Lemon, Mushrooms, Basil or Cilantro, Crispy Garlic
Instructions
- Heat avocado oil in a pan on medium heat.
- Sauté Agretti for about 15 minutes. Really let it cook down, it's much more enjoyable, and if some pieces a are a little crispy that's nice. Just don't let it get too crispy.
- In another little pan, brown some chopped almonds. You can also make slices of crispy garlic. And sauté sliced mushrooms. I used oyster mushrooms.
- Place the agretti on a plate. Add chili flakes and seaweed. Then squeeze lemon juice on top.
- Add your other flavors!
Notes
This recipe is fairly vague, but it's to give you an idea of the flavors you can play with for sautéed Agretti. You could do sun dried tomatoes and parmesan. Or a creamy vegan cashew sauce with nutritional yeast. This variety is so awesome, just play with it like pasta. You can make a ramen with it, an omelette, or bake it with potatoes.
