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Present in the period between the end of winter and the beginning of spring, the agretti – also called “friar’s beard” – before the advent of industrial soda, they were burned by Murano glassmakers to obtain sodium and potassium carbonate, also useful for soap manufacturers. Today they are among the most popular vegetables of the moment for theirs property on health.
What they contain
They have good doses of citrates, sodium carbonate and chlorophyll, a substance that has a fundamental role in regenerating the body: it increases blood oxygen and the quantity of antioxidant agents. But they are above all the mineral salts the great protagonists of this plant. Among these, the magnesium, important for the metabolism of carbohydrates and proteins, in the regulation of blood pressure and in the transmission of the nerve impulse.
They also contain vitamin A and vitamin C, which work as excellent antioxidants, vitamin B3 and above all calcium. THE folate present in the “friar’s beard” are also of vital importance for the pregnant women, since their intake, especially in the first trimester of gestation, prevents spina bifida.
Properties for health
Despite the content of minerals and electrolytes (which makes them an ideal food as a cardiotonic), they perform adiuretic action and, if sautéed in a pan with a drizzle of oil, it also stimulates intestinal transit thanks to the presence of fibers. These characteristics, combined with the large presence of water and an energy content (calories) very low, makes the agretti of foods particularly suitable in spring slimming diets, also because they increase the feeling of satiety without weighing it down.
Their magnesium and potassium help menstrual women against the dysmenorrhea, while iron replenishes menstrual losses. Substances that are also very useful for those who are tired, to sportsmen and to those suffering from cramps and muscle contractures.
How they prepare
As they tend to deteriorate in a short time, they should be placed in the refrigerator immediately after purchase, preferably wrapped in paper, and eaten fresh. Eat them as soon as possible after the harvest it allows above all to assume all property enclosed in this precious plant. And now let’s see how they are prepared: cut the most leathery part close to the root, the less intact leaves are removed and wash thoroughly under running water to remove soil residues, which are usually conspicuous.
Uses in cooking and recipes
Thanks to their fresh and slightly acidic flavor, they are excellent in omelettes, spaghetti with fresh tomatoes or as a side dish to accompany meat and fish. The cooking method however, the best way to consume them is boiling, which can significantly reduce their salt content.
After washing them, just do them to boil in plenty of water. Since after boiling they tend to darken a lot, it is good practice to immerse them immediately in a tray with ice, dabbing lightly with kitchen paper. This way they will keep their bright green color and their crunchy texture. Now they are ready to be seasoned with good extra virgin olive oil, sea salt until just enough and a few drops of lemon or white wine vinegar as in this recipe.
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