Monk’s Beard is a vegetable widely used in Italy and it is well known also as ‘Agretti’. We have dressed them in the Southern-style with garlic, anchovies and chilli pepper.
Serve 4, Preparation 20 mins, Cooking 20-25 mins
- 350 g Spaghetti
- 2 bunches of fresh Monk’s Beard
- 3 cloves of peeled garlic
- 2 chilli pepper
- salt and pepper to taste
- 4 anchovy fillets in olive oil
- EVOO, Extra Virgin Olive Oil, 3 tablespoons
Trim monk’s beard, then soak it in cold water.
Bring a pot of salted water to the boil. As soon as it boils, plunge monk’s beard in, blanch it 2 to 3 minutes.
Drain it without throwing away the cooking water in which we will cook spaghetti.
Place monk’s beard under cold running water, set aside. Bring to boil again the cooking water, cook spaghetti.
Meantime in a non-stick pan, heat 4 tablespoons of EVOO, fry garlic cloves along with chilli peppers and anchovy fillets. Add monk’s beard, a pinch of salt and allow them to flavour.
Saving a glass of cooking water, drain spaghetti al dente, add to monk’s beard pan with a spoon of cooking water, mix and serve.