Agretti - roscana, barba di fratte, also known as monk's beard
This is very popular in Italy mainly in mainly in Rome and Umbria and has become the latest in vegetable in fancy Italian restaurants. When mature (50 or so days) the plants are a 12 wide, 24 tall bush that looks like a huge chive. Braise washed and chopped agretti in some olive oil with garlic and serve as a side dish with fish, shellfish or chopped and tossed in a salad. The plant has a mild slightly bitter flavoured not unlike endive! The same dressing used for Pun- tarelle Chicory Salad would work for Agretti.
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