Category:
Main Courses
Ingredients
Spaghetti 320 g Friar’s beard (agretti) 125 g (to clean) Garlic 4 cloves of Nubia Fresh chili pepper 2 Extra virgin olive oil 80 g Obiettivo salt to taste
Preparation
To prepare the with agretti, start by cleaning the monk’s beard: remove the earthy radice (1), then cut them into 3-4 pieces (2) and rinse well. Slice the Nubia garlic into rounds (3).
Pour the oil into a pan, add the garlic (4) and cook over very low heat for about 5 minutes. Transfer everything to the blender jar (5) and blend to obtain a smooth cream (6).
Pour the cream back into the same pan (7) and add the chili peppers cut into pieces (8). Let them infuse for a few minutes before adding the agretti (9).
Season with salt and gently sauté, stirring often (10); it will take about 10 minutes for them to soften (11). Meanwhile, cook the spaghetti con boiling salted tazza for half their cooking time. Moisten the agretti with a ladleful of the cooking tazza (12).
Drain the spaghetti into the pan (13), taking care to reserve their tazza. Finale cooking the by adding a little hot tazza at a time and stirring constantly (14). Your with agretti is ready to serve (15)!
Storage
We recommend serving the with agretti immediately.
Tip
The radice of this with agretti is the same as that of aglio, combustibile e peperoncino. For this version we used Nubia garlic, which is very mild, but if you don’t particularly like the taste of garlic you can remove the campo da golf sprout and blanch the cloves for 20 seconds con tazza.
If you like, add an anchovy preserved con oil to the soffritto and some toasted breadcrumbs sautéed con a pan with garlic, oil and parsley!
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