Agretti is a unique ingredient, rarely seen because of it’s short growing season. Salmon Over Linguine With Agretti highlights its fresh and tangy flavor.
It just so happens that last week at the market I stumbled upon an ingredient I’d never heard of.
As per usual, I got intensely interested. I wanted to learn everything there was to know about this strange green grass called “agretti” and figure out the perfect way to showcase it. I asked the farmer how she cooks it, I searched the internet for recipes (there are a few), and I did my own research.
Before we get into the recipe, let’s talk about what agretti actually is. Agretti is a rare Italian leafy green with a short harvesting season (late spring/early summer). It can be difficult to find, but your best bet is a farmer’s market or an Italian specialty store. In Italian, it’s also known as “Barba di frate” (which translates to “monk’s beard”) due to its thick but stringy texture. Eaten raw, agretti has a grassy and slightly acidic flavor. In Italian cuisine, it’s often tossed into salads or lightly cooked in olive oil. What seemed to be the common factor among all my sources is that agretti shines when cooked just until softens and then tossed with a little lemon juice. 
Since it was my first time cooking with the ingredient, I didn’t want to stray too far from recommendations. I know, how unlike me to follow directions. And so what more perfect way to introduce an Italian ingredient than to pair it with pasta and fish?
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Pan-Seared Salmon with Agretti and Cherry Tomato Linguine
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Enjoy crispy-skinned salmon served over a bed of linguine tossed with garlicky sautéed agretti, sweet cherry tomatoes, and a hint of lemon. A fresh and satisfying meal that’s perfect for any night of the week.
Ingredients
- 8 oz (227g) linguine pasta
- 3 tablespoons (44ml) olive oil (divided)
- 1 1/2 pound (680g) wild salmon fillets (skin on)
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves (minced)
- 15 cherry tomatoes (halved)
- 6 oz (170g) agretti (thick or yellow stems removed,then coarsely chopped)
- zest and juice of 1/2 a medium sized lemon
- 1/2 cup (118ml) grated Parmesan cheese
Instructions
- Bring a pot of salted water to boil. Add pasta and cook until al dente. Drain water and run pasta under cold water to stop cooking. Set aside.
- Meanwhile, heat 2 tablespoons (30 ml) olive oil in a heavy bottomed skillet over medium heat. Season salmon fillets with salt and pepper. Add salmon, skin side down, to pan and cook for about 6 minutes. Flip and cook on the other side for 1 to 2 minutes longer, until salmon is cooked through. Transfer fish to a plate and cover with foil while preparing agretti.
- In the same pan, add an additional 1 tablespoon (15 ml) of olive oil. Add minced garlic and halved cherry tomatoes and cook until garlic becomes fragrant, about 3 minutes. Toss in agretti and cook until it softens, about 5 minutes. Turn off heat and stir in lemon juice and zest. Add pasta to the pan and mix well. Stir in grated Parmesan cheese and toss to coat. Adjust salt and pepper to taste. Serve salmon over pasta.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Modern Italian
Frequently Asked Questions
What is the best way to prepare agretti for this recipe?
Agretti should be cooked just until it softens, then tossed with a little lemon juice to enhance its grassy and slightly acidic flavor.
Can I substitute the salmon with another type of fish in this recipe?
Yes, you can substitute salmon with another fatty fish like trout or mackerel, but make sure to adjust the cooking time accordingly.
How do I know when the linguine is cooked perfectly for this dish?
Linguine should be cooked to al dente, which typically takes about 8-10 minutes, ensuring it still has a slight bite before tossing it with the salmon and agretti.
