A few weeks ago I was browsing my local farmer’s market and sampled the wares of a guy selling various jams, oils, vinegars and cheeses. A woman next to me asked to sample the chipotle pepper jam, and she immediately decided that it was too spicy for her, buying a mixed berry variety instead. What might be too spicy for most people is often a delight for me, so I immediately asked for a sample as well. At first taste, I was presented not with intense heat, but great flavor, followed by sweetness, then a pleasant bit of heat at the end. At $5 for 8 ounces, I did not hesitate to purchase.
Chipotle JamJimmie’s Chipotle Pepper Jam replaces mint jelly with lamb. Serve it as a condiment with beef, pork, chicken or fish. Use as a a glaze for ham, turkey or ribs. Over crème cheese as an appetizer.
Upon bringing it home, I examined the label. Aside from the humorous picture, the jar provided some serving suggestions, however, none of these suggestions really go with my style of cooking, so this impulse buy stayed unopened on the counter for a number of weeks. Whomp.
But then one day in a food lull, I was making some pasta, and something told me throw in some of the chipotle jam. I love putting red pepper flakes in my pasta, so I thought that this wouldn’t be a bad substitution. Turns out it was a great idea. Combined with extra virgin olive oil and garlic, it makes a great sauce: sweet like a tomato sauce, yet spicy, and full of flavor. Paired with al dente whole wheat fettuccini, ripe organic farmer’s market cherry tomatoes and some broccoli, it made for a satisfying and delightful meal.
But why stop there? I wanted to share this dish for some friends who were coming over for dinner, but dry store-bought pasta always seems too boring for a dinner party. So that’s where I decided to find something exotic to add to the mix, courtesy of the Wednesday Santa Monica Farmer’s Market.
I enquired what Agretti was used for and was handed the following literature:
Agretti is an Italian vegetable native to the wetlands around the adriatic sea. It is especially popular in rome where it is prized for its unusual texture and flavor. It’s also called “Barba Di Frate” (Monk’s Beard).
Crunchy and a bit grassy when raw, these greens are better blanched, then sauteed with olive oil and garlic. Or they may be braised, when they have a mild flavor suggesting chives, with some of the astringency of spinach. We suggest that you cut the branches in thirds before blanching, then toss them in a skillet with a couple of tablespoons of olive oil, several cloves of sliced garlic, a cup of sliced sweet onion and a tablespoon of pine nuts. Season with salt and pepper and finish with a splash of balsamic vinegar.
Agretti is also a delicious as a topping for fish or tossed with pasta.
One of the vendors had a this bizzare looking fern-like green in bunches soaking in a bin of water. I was immediately intrigued. The sign indicated that it was Agretti, $3 a bunch. Its thin whispy greens reminded me of fennel, but upon examining, it had no aromatic effects.
I decided to purchase this Italian vegetable with the intention of chopping it up and cooking it directly with the pasta. This addition added some nice dark green flecks and an enjoyably subtle hint of vegetable texture and flavor.
One thing I did learn about working with agretti is that the lower stems should be discarded, as even after being boiled with the pasta for about 10 minutes, they can still be a bit woody in texture.
Summer Chipotle Pasta with Agretti and Avocado
Serves 2–3
- 2 cups Chopped Fresh Broccoli
- 2 cups Chopped Fresh Agretti, optional
- 4 large Garlic Cloves, crushed and chopped
- 1/2 lb Whole Wheat Fettuccini
- 2 cups Cherry Tomatoes, cut in halves
- 3 tbs Extra Virgin Olive Oil
- 2–3 tsp Chipotle Jam
- 2 tsp Dried Basil
- 2 tsp Dried Thyme
- 1/2–1 tsp Fresh Cracked Black Pepper
- Salt to Taste
- 1/2 Avocado, cut in 1/2″ pieces, optional
- Bring a large pasta pot to a boil. If your pasta pot has a steamer basket, add the broccoli to the basket and begin steaming once water comes to a boil.
- After about 3 minutes add the pasta and agretti to the water, then return the steamer basket. Cook for pasta and steam the broccoli for another 8–10 minutes, until pasta is al dente.
- Drain pasta and agretti, then return to the pot and add the broccoli. Under medium low heat, add the garlic, olive oil, tomatoes, jam, basil, thyme, salt and pepper and toss until everything is well incorporated. The low heat will help to cook down the garlic and tomatoes a bit.
- Once everything is thoroughly mixed, gently toss in the avocado. Remove from heat and serve immediately with a bit of lemon zest atop, if desired.
Creamy, sweet, full flavored sauce, bursts of sweet ripe tomatoes, tender veggies and a pleasant bit of heat that lingers at the end of the meal. This is a summer dish that’s sure to satisfy and impress.
Hi Andy, did you make this again? I didn’t hear you snap a picture! Anyway, I think I will try this. I’ll just have to find the chipoltle jam. Usually when I make pasta, I don’t know what else to add and it doesn’t end up filling or substantial enough. This one is good because it’s a hearty dish that still feels summery at the same time.