They are most often called agretti or monk’s beard, but they have many other names: ricoli, roscani, beard of monks (yes, in the plural), beard of cappuccino, beard of negus and so on. Lots of definitions for one delicious ingredient (whose scientific name is soda and salt), a typical spring vegetable with a very specific taste and slightly sour, which captivates from the first taste and looks like green onions. Some people describe them as similar to asparagus or artichokes, while others find them more like cucumbers or seaweed, but overall they boast a fresh and rather salty taste, and a crunchy and juicy texture that goes well with a variety of recipes for every taste. In fact, agretti is a passe-partout.: They are often used in salads, pies, risotto, pasta, soups, omelettes and many other dishes. Available in bunches with thin, elongated leaves, they make a splash on the fruit and vegetable counters and are perfect for daily savoring. Get ready to take notes: the best agretti recipes in a few easy steps.

How to choose and clean a monk’s beard

How to choose a fresh monk beard? How not to buy one that is already a little old? There are very few aspects to be observed, but they are very important: a fresh agretti must have an intense and bright green color. Touch them because texture is important: they should feel plump and meaty.

How to clean agretti

How to effectively clean agretti? Often the bunches still have small and long roots, usually encrusted with sandy loam. Even if they don’t seem very easy to care for, a few simple steps are actually enough:

• trim the ends of the roots with a sharp knife;
• rinse the agretti under running water and remove the remnants of earth and debris;
• Fill a large bowl with cold water and submerge the agretti for about 10-15 minutes. This will help remove any residual sand or impurities;
• shake the agretti to remove excess water and dry them gently with a kitchen towel.

After cleaning, cook them immediately or wrap them in a kitchen towel and refrigerate in a vegetable drawer for up to 2-3 days.

Useful properties of agretti

Agretti is a highly nutritious vegetable. many health benefits. In fact, they are a good source of vitamins (especially vitamin A and vitamin C), mineral salts (including potassium, magnesium, and iron), and fiber. Vitamin C helps maintain the efficiency of the immune system, while vitamin A aids vision. Research has also shown that agretti may have anti-inflammatory properties, relieving pain and inflammation. Thanks to their fiber content, they help maintain good digestion and fight constipation. Other studies show that agretti may help maintain a healthy heart due to its potassium content, which helps lower blood pressure.

The best recipes with agretti or barba di frate

These the best recipes with agretti (or barba di frate) to enrich your spring menu with flavor. Suitable for quick meals and evenings with friends, they will conquer your palate.

Salad “Monk’s beard”, tomatoes and feta

Ingredients for 4 persons:

• 200 g monk’s beard
• 200 g cherry tomatoes
• 100 g feta cheese
• 1 lemon
• olive oil to taste
• salt and pepper for taste

Clean the monk’s beard and boil it in salted boiling water for about 10 minutes until it is soft but still crispy. Drain well and cool under cold running water. Cut the cherry tomatoes in half and the feta cheese into cubes, then put everything in a large bowl, where you will also add the monk’s beard. Add the juice of one lemon, a dash of olive oil, and salt and pepper to taste. Mix well and refrigerate for at least half an hour before serving.

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Spaghetti with monk’s beard and anchovies

Ingredients for 4 persons:

• 300 g spaghetti
• 200 g monk’s beard
• 50 g anchovies
• 2 garlic cloves
• chili to taste
• olive oil to taste
• salt to taste

Clean the monk’s beard and boil it in salted boiling water for about 10 minutes until it is soft but still crispy. Drain it well and set aside. Saute the garlic and chili peppers in a frying pan with a dash of olive oil. Add anchovies and melt them over medium heat. Add the monk’s beard to the pan and fry for a couple of minutes. Boil the spaghetti in plenty of salted water, drain al dente and add to the pan with the monk’s beard, along with a spoonful of cooking water. Fry for a minute, then serve immediately.

Salad “Monk’s Beard” with hard-boiled egg and almonds

Ingredients for 4 persons:

• 300 g barba di frate or agretti
• 4 eggs
• 50 g ground almonds
• 2 tablespoons extra virgin olive oil
• salt and pepper for taste

Thoroughly clean the monk’s beard, removing all hard parts, and rinse it under cold water. Boil eggs for 10 minutes. Drain them and let them cool. Toast the almonds in a non-stick skillet over medium heat until golden brown. Boil the monk’s beard in a pot of boiling salted water for about 5 minutes until it is soft but crispy. Drain the monk’s beard and rinse it under cold water to stop cooking. Peel the boiled eggs and cut in half. In a bowl, mix monk’s beard with olive oil, toasted almonds, salt and pepper. Serve the Monk’s Beard salad garnished with halved hard-boiled eggs.

Risotto with agretti and shrimps

Ingredients for 4 persons:

• 320 g Carnaroli rice
• 300 g peeled shrimp
• 250 g barba di frate or agretti
• 1 onion
• 1 garlic clove
• 1/2 cup dry white wine
• 1 liter fish or vegetable stock
• extra virgin olive oil to taste
• salt and pepper for taste

Start by cleaning the monk’s beard and boil it in salted water for about 5 minutes. Drain the water and set aside. Saute the finely chopped onion and garlic clove in a saucepan, drizzling with extra virgin olive oil. Add shrimp and cook for 2-3 minutes. Add the rice to the pot and sauté it for a few minutes. Deglaze with dry white wine and let the alcohol evaporate. Start adding the fish or vegetable broth little by little, stirring constantly and cooking the rice over medium heat for about 15-18 minutes. Add the cooked monk’s beard and mix well. Continue cooking the risotto until the rice is al dente and the mixture is creamy. Season with salt and pepper and serve the monk’s beard and shrimp risotto hot, garnished with a few fresh monk’s beard leaves.

Monk’s beard and ricotta pie

Ingredients for 4 persons:

• 300 g barba di frate or agretti
• 250 g ricotta
• 2 eggs
• 50 g grated parmesan
• 1 garlic clove
• extra virgin olive oil to taste
• salt and pepper for taste

Cleanse the monk’s beard, removing all hard parts, and rinse it under cold water. Place it in a pot of boiling salted water for about 5 minutes until it is soft but crispy. Drain and place under cold water to stop cooking. In a bowl, mix the ricotta with the eggs, grated parmesan, minced garlic cloves, salt and pepper. Add the monk’s beard to the bowl with the ricotta and egg mixture and mix well. Grease a baking dish with oil or use parchment paper to keep the patties from sticking. Pour the monk’s beard and ricotta mixture into a baking dish and smooth it out with a spoon. Bake in a preheated oven at 180°C for about 20-25 minutes until the top of the cake is golden. Remove the patty from the oven and let it cool for a few minutes before slicing. Serve the barba di frate ricotta pie hot or warm, garnished with extra virgin olive oil and freshly ground black pepper.

Quiche with monk’s beard and speck

Ingredients for 4 persons:

• 200 g monk’s beard or agretti
• 200 g diced bacon
• 4 eggs
• 150 g fresh cream
• 100 g grated parmesan
• 1 shortcrust pastry roll
• salt and pepper for taste

Roll out the shortcrust pastry and place it on a previously greased form. In a frying pan, fry the monk’s beard with a drop of extra virgin olive oil for a few minutes. Add the diced speck and brown it along with the monk’s beard for a few more minutes. In a bowl, beat eggs with fresh cream, grated parmesan, salt and pepper. Add the monk’s beard and speck mixture to the bowl of eggs and mix well. Pour the egg mixture into the shortbread mold. Bake in a preheated oven at 180°C for about 30-35 minutes until the surface of the cake is golden. Remove the quiche from the oven and let it cool for a few minutes before serving.