new veggie in the house: agretti

our lovely csa box offered up a real surprise a few weeks ago: agretti, a long and sinewy green, that when cooked just right, resembled seaweed salad.

and that’s precisely what i did: i followed a recipe from the kind csa folks (below) and then conducted many more delicious experiments.

Agretti-i-wish-i-were-seaweed salad

the csa recipe instructed that this was a cold salad. i tried both hot and cold, and both were yummy. check out #5 for directions.

1. wash, trim, and cut agretti into 6 inch or so lengths.
2. heat up a skillet, wok, or some such pan with some olive oil in it.
3. toss in the agretti, stir fry a bit until cooked and bright green.
4. while cooking the agretti, toast some sesame seeds in a pan on the stovetop until they turn brownish and begin to pop.
5. cold salad: let cool, and refrigerate over night. the next morn, follow the hot salad part…

    hot salad: stir a few drops or more of sesame oil into the agretti, and toss the seed on top. you’re done!