Im so happy to hear of agretti in your local market, Naomi. In tuscany we cook it in big bunches all in its own and eat it like early spinach with nothing but olive oil and a spritz of lemon. One farmer here occasionally has it but it’s rare and of course if no one knows what to do with it, no one buys it, and the farmer stops growing it—the way of the world. But that same farmer last week had fenugreek greens. Now what should I do with them apart from just steaming them? Advice, please.
And I should say, usually the potatoes are fried with spices etc and the chopped methi added in. But I prefer to cook the spuds to nearly done in salted water, then finish the dish with oil, spices, methi, etc in a skillet
Methi pairs beautifully with potatoes (called "aloo methi"), seasoned with a bit of turmeric and cumin seeds. If you enjoy heat, you can add a bit of dried red chili powder as well. A drizzle of lime/lemon juice is a great touch.
No reason you can't replicate the dish with sweet potatoes. I think fenugreek's bitterness will cut the sweetness of SPs nicely. Now that I think more, why not pumpkin, butternut squash...? Haha!
I too have been buying agretti from Footsteps. I just had agretti for the first time in Rome in May and was so excited to see it at the market. I posted a recipe last week for a pasta dish made with peas, asparagus and agretti that was early summer on a plate. I have more to make and you’ve given me some great ideas. A wonderful new discovery.
Thanks Elizabeth. I have been combining onions, asparagus, and raab.. to make a sauce for pasta. And agretti would be a great addition, or a sub for the raab
I had never heard of agretyi until now, and had to look it up. It sounds both fascinating and delicious.
Thank you for a lovely post again.
Thanks Zafar!
Im so happy to hear of agretti in your local market, Naomi. In tuscany we cook it in big bunches all in its own and eat it like early spinach with nothing but olive oil and a spritz of lemon. One farmer here occasionally has it but it’s rare and of course if no one knows what to do with it, no one buys it, and the farmer stops growing it—the way of the world. But that same farmer last week had fenugreek greens. Now what should I do with them apart from just steaming them? Advice, please.
You're so lucky to have methi leaves!!! It's classic to use them to flavour cooked potatoes, with the leaves lightly cooked with mustard seed, etc....
And I should say, usually the potatoes are fried with spices etc and the chopped methi added in. But I prefer to cook the spuds to nearly done in salted water, then finish the dish with oil, spices, methi, etc in a skillet
Thank you. I'll try not to overcook the potatoes!!!
Methi pairs beautifully with potatoes (called "aloo methi"), seasoned with a bit of turmeric and cumin seeds. If you enjoy heat, you can add a bit of dried red chili powder as well. A drizzle of lime/lemon juice is a great touch.
I agree!
Thanks, Lakshmi—an excellent suggestion.
No reason you can't replicate the dish with sweet potatoes. I think fenugreek's bitterness will cut the sweetness of SPs nicely. Now that I think more, why not pumpkin, butternut squash...? Haha!
Interesting possibilities!
Lovely reflections as always, Naomi.
I too have been buying agretti from Footsteps. I just had agretti for the first time in Rome in May and was so excited to see it at the market. I posted a recipe last week for a pasta dish made with peas, asparagus and agretti that was early summer on a plate. I have more to make and you’ve given me some great ideas. A wonderful new discovery.
Thanks Elizabeth. I have been combining onions, asparagus, and raab.. to make a sauce for pasta. And agretti would be a great addition, or a sub for the raab
"There’s loveliness everywhere, if we have eyes to look." Brilliant.
Thank-you!
Gorgeous. Love the soapwort. Such a legendary plant, especially in Italy, and Spain.