Opposite-Leaf Russian Thistle With Garlic And Anchovy (Agretti/Barba Di Frate)

1. 1

   Remove the root end of the agretti.

2. 2

   Bring a large pot of water to boil and add 1 tablespoon of salt per 2 litres of water. Add the agretti and boil for 7 minutes.

3. 3

   White the agretti are boiling, warm a frying pan over medium heat and add 3 tablespoons of the olive oil. When the olive oil is hot then add the anchovies.

4. 4

   Once the anchovies have melted, 1 to 2 minutes, add the garlic and cook until the garlic slightly begins to colour, about 1 minute.

5. 5

   Drain the agretti and add to the anchovy/garlic mixture, stirring. If your garlic is ready before your agretti, you can add a bit of the water the agretti are cooking in to stop the garlic from burning.

6. 6

   Taste the agretti and see if you need more salt and add to taste. Drizzle the final tablespoon of olive oil over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.