{"id":1722,"date":"2021-04-28T09:41:32","date_gmt":"2021-04-28T09:41:32","guid":{"rendered":"https:\/\/btaly.it\/?p=1722"},"modified":"2021-04-28T09:41:32","modified_gmt":"2021-04-28T09:41:32","slug":"caserecce-with-agretti-and-bagna-cauda-sauce","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/recipes\/caserecce-with-agretti-and-bagna-cauda-sauce\/","title":{"rendered":"CASERECCE WITH AGRETTI AND BAGNA CAUDA SAUCE"},"content":{"rendered":"

Today we are happy to present you on our blog, the fourth recipe of the talented Ketty Bonomo (kettycucinooggi on instagram).<\/h3>\n

Caserecce with agretti and bagna cauda<\/strong><\/em> is a tasty and fresh first course.<\/p>\n

Agretti<\/strong><\/em> (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.<\/p>\n

Do you know agretti?<\/h3>\n

They are the young plants of the ‘Salsola soda’ from which soda was once extracted.<\/p>\n

Their leaves are stringy green and look very much like those of chives, but full inside.<\/p>\n

They have a pleasantly acidic taste, hence their name, and are widely used in cooking.<\/p>\n

One of those vegetables that are good for your health, thanks to the large amount of water and minerals they contain.<\/p>\n

For those who have never eaten them, today I propose the caserecce with agretti and bagna cauda.<\/strong><\/em><\/p>\n

Oil, garlic and anchovies: these are the basic ingredients of bagna cauda<\/strong> (also known as ‘bagna caoda<\/strong>‘), one of the symbols of Piedmontese cuisine.<\/p>\n

As always, I have used a Btaly<\/a> brand product which is excellent in its genre, in fact this sauce is the ideal condiment for vegetables.<\/p>\n

I can assure you that it goes perfectly with the agretti<\/strong>, cherry tomatoes and tuna, ending the dish with a crumble of fried stale bread.<\/p>\n

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.<\/h3>\n
\"CASERECCE<\/div>\n
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If you were intrigued by this recipe, visit her blog https:\/\/www.kettycucinooggi.com\/<\/a> or her Instagram page (kettycucinooggi) where you will find lots of other great recipes and dishes.<\/p>\n

\u00a0<\/i>CASERECCE WITH AGRETTI E BAGNA CAUDA SAUCE: THE RECIPE<\/span><\/p>\n

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\u00a0Preparation time<\/td>\n10<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Cooking time<\/td>\n20<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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\u00a0Portions<\/span><\/td>\n\n
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2<\/span>\u00a0People<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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INGREDIENTS:<\/span><\/span><\/div>\n
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\"CASERECCE<\/a><\/div>\n<\/div>\n
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INSTRUCTIONS<\/span><\/span><\/div>\n
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Preparations<\/span><\/div>\n
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    Lightly grease a non-stick frying pan with oil and toast the coarsely grated stale bread for a couple of minutes.<\/div>\n<\/div>\n<\/li>\n
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    Turn constantly and follow the roasting process, be careful because it easily tends to burn.<\/div>\n<\/div>\n<\/li>\n
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    Remove the roots from the agretti, then wash them by rinsing them several times in cold water to remove the soil.<\/div>\n<\/div>\n<\/li>\n
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    Cook in lightly salted boiling water for about 10 minutes, drain and keep the cooking water aside for the pasta.<\/div>\n<\/div>\n<\/li>\n
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    In a frying pan with oil we brown a clove of chopped garlic and the bagna cauda.<\/div>\n<\/div>\n<\/li>\n
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    Add the agretti and let them take on flavour.<\/div>\n<\/div>\n<\/li>\n
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    Add the tomatoes cut into wedges and lastly the tuna and chilli.<\/div>\n
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    Add the tomatoes cut into wedges and lastly the tuna and chilli.<\/div>\n<\/div>\n<\/li>\n
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    Drain and saut\u00e9 the caserecce over a medium heat to mix the ingredients.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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    Presentation:<\/span><\/div>\n
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      We serve at the table adding the toasted bread crumble.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      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 […]\n","protected":false},"author":3,"featured_media":1718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[1010,1008,829,770,824,1009,823,828],"class_list":["post-1722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-agretti-en","tag-bagna-cauda-en-2","tag-btaly-en","tag-btaly","tag-btalymenu-en","tag-caserecce-en","tag-kettycucinooggi-en-2","tag-tq-i-p-en"],"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/comments?post=1722"}],"version-history":[{"count":0,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1722\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/1718"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/categories?post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/tags?post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}