The juice out of green berries
Verjuice / Agrest means as much as like “Green juice “, because it is obtained from still immature grapes. The time of the harvest is essential, as it decides over its sweet/acid proportion. The green berries are pressed, pasteurized and filtered in order to extract the Agrest.
Above all in the Middle Ages, Verjuice was far a means of common acidification. By the introduction of the lemons to Europe by the cross drivers it was increasingly displaced by these. Today Agrest experiences its renaissance, just by the increasing awareness of differentiated kitchen.
Verjuice is not as acidic as vinegar, but is stronger and more salient acid than lemon. Ideally Agrest is often used as a sauce or as a mild base, but at the same time it has the characteristic of an Acidifier for light (easy) dressing. The very mild acid is often grateful in connection with the wine with the meal; the fact itself can better get used.
Tagliatelle with shrimp and green asparagus (for 4 people)https://youtu.be/3VrFk39mwYs