SIMPOSIO

 

A seasonal magazine about everything Italy: recipes, travel, and culture.

Get your copy and fly to Italy from your couch!

 

learn moreget a sample

Agretti and spring potatoes skillet: an easy, delicious veggie recipe.

agretti and spring potatoes skillet recipe
agretti and spring potatoes skillet recipe from Italy

This year I learned that agretti are a big thing in Britain. Jamie Oliver is growing his own agretti plants for his restaurants. Seeds are spreading all over the country and are now difficult to find, not to say pricy.

In Rome they are just agretti vegetables: an easy side dish or a spring (agretti’s season) pasta condiment. Delicious, common, and (good for me) cheap.

By the way, agretti in English are called Salsola soda, or saltwort.

agretti and spring potatoes recipe
agretti and spring potatoes skillet

Here’s a very easy agretti recipe with spring potatoes, all cooked in a cast iron skillet.

On the Italian Spring issue you’ll find the agretti pasta recipe!

I love potatoes and they pair perfectly with agretti greens. You can serve them next to a simple salad, and voilà dinner is ready! Or keep them as the side dish of a meat steak.

a seasonal Italian magazine and slow travel journal

Simposio is an independent magazine about Italy. It aims to narrate Italy, the authentic one, describing it through its cuisine, places, lifestyle, and culture.

agretti and spring potatoes skillet recipe

Servings 1 (as main, 2 as side dish)
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 14-16 new potatoes
  • 1 bunch agretti salsola soda
  • 1 sprig fresh oregano
  • 2 anchovies
  • 1,5 teaspoon extra-virgin olive oil
  • salt
  • You’ll need a cast iron skillet or pan that goes in the oven

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Clean the potatoes - you don’t need to peel them - and the agretti (remove the violaceous/pink parts).

  3. Finely chop the oregano leaves.
  4. Place the potatoes in a medium pot, cover them with water, add a teaspoon of salt and bring to a boil. Add the agretti and cook 3-4 minutes.

  5. Heat 1 teaspoon of olive oil in a cast iron skillet (or pan that goes in the oven), add the anchovies and while they cook (less than a minute), smash them with the help of a wooden spoon.

  6. Drain the potatoes and the agretti and add them to the anchovies in the skillet, add a teaspoon of olive oil and the oregano. Mix and bake in the oven 10 minutes.
  7. Your agretti and spring potatoes skillet is ready and delicious!

enjoy!

Claudia

Pin on Pinterest
Pinterest
Email this to someone
email

If you liked it, share it with a friend (or community)!
 

Subscribe to my newsletter and get weekly Italian stories, pics, and lifestyle inspiration!

Holler Box