Cut away the bottom stems of the agretti, leaving just the algae-green parts on the top held together in clumps of two or three. You don’t want individual strings. Rinse in a bowl of cold water and work through them, removing any unwanted things. You may feel like you are combing a mermaid’s knotty hair. Bring a pot of salted water to the boil, add the agretti and boil for about 6 minutes or until tender. Drain, then drizzle with the olive oil and lemon juice, and give a grind of pepper and extra salt if necessary. Mix through.
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