Today we are happy to present you on our blog, the fourth recipe of the talented Ketty Bonomo (kettycucinooggi on instagram).
Caserecce with agretti and bagna cauda is a tasty and fresh first course.
Agretti (also known locally as friar’s beard) are a typical seasonal vegetable, and we find them on the market more or less every three months in spring.
Do you know agretti?
They are the young plants of the ‘Salsola soda’ from which soda was once extracted.
Their leaves are stringy green and look very much like those of chives, but full inside.
They have a pleasantly acidic taste, hence their name, and are widely used in cooking.
One of those vegetables that are good for your health, thanks to the large amount of water and minerals they contain.
For those who have never eaten them, today I propose the caserecce with agretti and bagna cauda.
Oil, garlic and anchovies: these are the basic ingredients of bagna cauda (also known as ‘bagna caoda‘), one of the symbols of Piedmontese cuisine.
As always, I have used a Btaly brand product which is excellent in its genre, in fact this sauce is the ideal condiment for vegetables.
I can assure you that it goes perfectly with the agretti, cherry tomatoes and tuna, ending the dish with a crumble of fried stale bread.
An exceptional first course, simple and rich in taste at the same time, a recipe ready in a few minutes but that will amaze everyone.
If you were intrigued by this recipe, visit her blog https://www.kettycucinooggi.com/ or her Instagram page (kettycucinooggi) where you will find lots of other great recipes and dishes.
CASERECCE WITH AGRETTI E BAGNA CAUDA SAUCE: THE RECIPE
Lightly grease a non-stick frying pan with oil and toast the coarsely grated stale bread for a couple of minutes.
Turn constantly and follow the roasting process, be careful because it easily tends to burn.
Remove the roots from the agretti, then wash them by rinsing them several times in cold water to remove the soil.
Cook in lightly salted boiling water for about 10 minutes, drain and keep the cooking water aside for the pasta.
In a frying pan with oil we brown a clove of chopped garlic and the bagna cauda.
Add the agretti and let them take on flavour.
Add the tomatoes cut into wedges and lastly the tuna and chilli.
Drain and sauté the caserecce over a medium heat to mix the ingredients.
We serve at the table adding the toasted bread crumble.