Prawns and agretti with ginger sauce It is a light and nutritious fish main course, easy to make, which is prepared in spring when these vegetables are in season.

Also called friar’s beard, the agretti must be well cleaned of the earth – it takes a little patience to clean them, but their taste will repay you for the effort – and then they are boiled. In this recipe we used them to accompany some pan-fried prawns and we seasoned everything with a sauce prepared with ginger, orange, butter and honey.

Also discover these recipes: Sole fillets in butter with agretti,Calamari and agretti, Soufflé with herbs and prawns, Starch rice with agretti and sea bass, pre-sport recipe, Cannelloni with monk’s beard, Linguine with perch and friar’s beard.

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