I'd like regular ancestral cooking emails!
These beautiful green tendrils are agretti, a green vegetable that I had never seen before I came to Italy. It’s everywhere at the moment, cooks quickly and simply and tastes a little like asparagus.
Do you have this where you are?
Served here with burgers using Flavio’s beef mince @valledelsasso and Italian millet.
Next I’d like to give it a go as a ‘pasta’. The lady at the grocer’s told me lemon, olive oil and garlic were the way to go and who’d argue with that?!