Agretti Marinated with Citrusy Olive Sauce

Servings: 4
Prep time: 15
Cooking time: 5
  1. Finely mince one third of the lemon peel with the parsley leaves. Mince the unsalted capers and the olives too, combine them with the parsley and add the lemon juice, a pinch of salt and 4 tablespoons oil.
  2. Sear the agretti with salted water for 2-3 minutes, then transfer them in a bowl with frozen water and drain after 5 minutes, drying them out with a kitchen cloth.
  3. Season the veggies with the dressing in a bowl, cover them and let them marinate in a cool place for 3-4 hours, stirring every 30 minutes.