A Culinary Adventure, From Gardens and Markets to Restaurants and Home Kitchens
Jun 12, 2014
11:42 AM
Local Flavor

Pick Up Some Agretti Greens at the Farmers' Market

Pick Up Some Agretti Greens at the Farmers' Market

PHOTO BY OTEHLIA CASSIDY

Check out the recipe for this gorgeous summer pasta dish below.

Leave it to the Italians to make a vegetable sound sexy. When I spotted agretti at the Jones Valley Farm stand at last weekend’s Dane County Farmers’ Market, I couldn’t resist. Throughout the season, they have an assortment of unusual products. Last week, I spotted fava bean tenders, Sylvetta arugula as well as kale, lettuce and radishes. The agretti stood out; slender green tentacles, crisp, succulent and slightly acidic. I grabbed a bunch to take home, with the recommendation to make a pasta dish. I sauted the agretti with white wine, garlic and butter, added some fresh tomatoes at the end and served it over pasta with grana from Bleu Mont Dairy. Delicioso! The agretti season is short. Get it while you can!

RECIPE: Pasta with Agretti and Garlic

INGREDIENTS

1/2 pound pasta ( I used rombi)
2 tbsp olive or sunflower oil
1/4 cup butter
1/4 cup white wine
2 cloves garlic, crushed
1 bunch agretti, large stems removed, washed, and chopped roughly into 2” pieces (about 2 cups loosely packed)
1 cup cherry tomatoes, cut in half
1 tbsp chopped fresh herbs such as basil, oregano, thyme, etc.
Parmesan or grana
Salt and pepper

DIRECTIONS

Bring water to boil for pasta.

Heat olive oil over medium heat in skillet. Stir in agretti and saute for 1 minute. Add white wine, let cook 1 minute. Add butter and garlic, reduce heat to med-low. Sauté about 3 minutes until warm. Add tomato halves, herbs, salt and pepper to taste.

Cook pasta according to directions. When pasta is done, remove from water and put into skillet with sauce. Toss pasta into sauce

Garnish with grated grana or aged cheese. Serve immediately.

Serves 4.

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About This Blog

Writing has always provided an anchor for my passions, which focus deeply on food, dance, environmental conservation and culture. I grew up “helping” my dad cultivate a prolific garden that produced too many radishes and watching my mom make almost all of our food from scratch, including horehound candy. Meanwhile I took my first African dance class in high school, which ignited my continuing quest to travel to West Africa, via Europe and South America, to study dance.

Through my travels, I learned that we are all connected by food, and our basic need to eat. Since moving to Madison in 1998 to pursue degrees in conservation biology and dance, I have developed an appreciation for the richness of our local food community, and a great desire to share it with others. What started as a personal food blog, A World of Flavors, has since grown into a business teaching cooking classes and leading local and international food tours.

I look forward to sharing culinary adventures with you through my Madison Magazine blog Local Flavor and monthly Dining In recipe column.

  – Otehlia Cassidy
Follow Otehlia on Twitter @madisoneats

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