monk’s beard + capellini
SEASON: LATE WINTER, EARLY SPRING
the perfect dish for transitioning to lighter days
Agretti (also known as monk’s beard) is a marshland weed prized for its delicate, mineral flavour. Preparing it simply by first soaking and rinsing well, then tossing through a dish of aglio e olio, makes for a wonderful way of savouring the special saline strands just as the darkest season turns to spring.
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Find the full method for my aglio e olio recipe in good food at home #14, the newsletter for free subscribers.
