Getting a taste of beloved deep-fried carciofi alla giudìa notoriously means taking advantage of the pesky February-to-May window in which the quintessential Roman artichokes are in season.
But with all the focus on supermodel artichokes, other versatile vegetables, also in season, tend to get short shrift.
Take agretti for example...
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Oh yes! This brought back some most pleasant memories. Grazie mille, Eleonora.ReplyDelete
Carciofi alla giudìa looks really interesting. It's well garnished and presented. And to top it all off, I love vegetables and happened to love peculiar things. This is a perfect new vegetable recipe I definitely would love to know.ReplyDelete
Love those fried artichokes, but also agretti. Unfortunately, they're almost impossible to find in the states. I'll be in Rome shortly so hopefully will get my agretti (and fried artichokes) fix for a while.ReplyDelete
God, I haven't had agretti for years… I'll have to time my next trip to Rome for next spring!ReplyDelete