Every time I move, once the kitchen is functioning, I fill at home again.
I am excited to start cooking with nice genuine Italian ingredients.
I was at a vegetable market the other day and I saw something that I
hadn't seen for a very long time: the "agretti", a green vegetable that
I used to prepare as salad when I lived in Italy, before becoming
a gipsy around the world.
I don't know how to translate "agretti" in English so I show you them in a picture.
The "agretti" are rich in water and fibre, therefore they are good diuretic,
depurative and laxative.
They contain vitamin A, C, B group and they are rich of minerals
like potassium, calcium, magnesium and iron.
They can be prepared as salad, as I usually prefer them,
or they can be added in a "frittata' together with a tasty cheese.
To prepare them as salad I rinse them well, cut the roots and boil them
in salted water for few minutes.
I drain them and season them with a lemon vinagraitte, made with
extra virgin olive oil, lemon juice and salt.
That is all what you need to do!
This vegetable is found at Spring time, when is the right time
to start detox and remineralize the body after a long winter.
Go look for it!
