The arrival of agretti is a highlight for the River Cafe chefs. This Mediterranean grassy vegetable, also known as Barba di Frate (Monk's Beard), has a healthy, mineral, earthy flavour - perfect with the sweetness of the slow-cooked tomato sauce and the crunchiness of the pangrattato. Served with Mozzarella di Bufala.

• Serves 2; approx. 200g agretti, 250g slow-cooked tomato sauce

• Allergens: cereals containing gluten (wheat), milk
  

AT HOME PREPARATION: 
Bring a pan of salted water to a rolling boil. In a separate saucepan, warm the tomato sauce through gently. Cook the agretti in the boiling water for 4 minutes, then drain. Add the agretti to the warm tomato sauce. Drain the mozzarella and portion into 2.
Top the warm agretti and tomato with mozzarella and sprinkle with pangratatto, olive oil and a pinch of salt and cracked black pepper.