Frittata di agretti: la ricetta per farla alta e soffice
April 11, 2026·3 min
The episode is a cooking tutorial focused on making agretti frittata. It begins by describing the dish as a simple, tasty spring recipe suitable as a second course for quick lunches or picnics. Agretti, also known as barba di frate, are introduced as a green-leaf vegetable with a delicate flavor. The recipe is designed for four people, with a total time of 60 minutes split between 30 minutes of preparation and 30 minutes of cooking. Specific ingredients are listed, including 250-300g of cleaned agretti, salt, extra virgin olive oil, 30g of grated Grana Padano, 2 medium eggs, and 30g of breadcrumbs. The preparation steps start with cleaning the agretti by cutting off the ends and roots, soaking them in water, and rinsing multiple times to remove dirt. The agretti are then boiled in salted water for 7-8 minutes, drained, cooled, and squeezed to remove excess water. An onion is peeled and thinly sliced, and the agretti are coarsely chopped. In a non-stick pan, a drizzle of oil is heated to sauté the onion over low heat until tender. The cooked onion is transferred to a bowl with the chopped agretti, and salt, grated Grana Padano, whole eggs, and breadcrumbs are added and mixed well. The mixture is poured back into the pan with more oil, leveled with a spoon, and cooked over moderate heat for 10 minutes. Using a flat plate, the frittata is flipped and cooked for another 10 minutes on the other side. After cooling slightly, it is cut into wedges and can be served hot or at room temperature, also suitable for making in advance. The episode includes sponsor messages from CROI Health, Arizona State University, and GEICO, but the core content is the recipe instruction.
