farfalle with parmesan and wild garlic butter, and roasted tomatoes
african vanielje on May 14 2008 at 1:18 pm | Filed under: vkcb
Wild garlic can be foraged for in the countryside in Spring and early summer. Pick the youngest tender green leaves, avoiding any that are going yellow or are damaged or browned.
Wild garlic benefits from softening slightly in butter or olive oil then being added to all sorts of dishes. The smell is quite pungently delicious and I always use this as a flavour pairing guide. Take a deep breath and anything that comes to mind will probably be delicious with a little wild garlic added: olives, tomatoes, garlic bread, pizza, pasta, the list goes on.
- For this pasta pick and wash a handful of wild garlic leaves
- chop some tomatoes into segments (or use cherry tomatoes), sprinkle them with a little olive oil, dot them with butter and a sprinkle of Maldon salt and fresh ground pepper.
- Bring a large pot of salted water to the boil, and then add your pasta, stirring once around.
- Bring back to the boil, boil for two minutes then remove from the heat, cover with a lid and allow to steam for the cooking time stated on the packet.
- Meanwhile, shred your wild garlic leaves and soften in a little butter with some fresh ground black pepper and a squeeze of fresh lemon juice.
- Finely grate some parmiggiano reggiano and set aside.
- Drain the pasta and spoon a portion into a large bowl with high sides. I use my stand mixer bowl.
- Add a spoonful of the melted butter with the wild garlic, and a handful of grated parmesan.
- Mix around with a large spoon and when the pasta is evenly coated spoon into a flat pasta bowl.
- Add your tomatoes and a sprinkle of Maldon sea salt, and serve
This sounds fabulous. Excellent job on using your foraged foods.
Natalie @ Gluten A Go Go
You have used the leaves Inge, is there a bulb developing underground that is also useable like the garlic heads we see in the grocers? The leaves I imagine would be slightly oniony like chives?
Val, the bulb and flowers are edible as well, but the bulbs are quite small and it’s the comparatively delicate flavour (they are stronger than chives and hold their flavour once cooked) and versatility of the leaves that makes wild garlic so fabulous. The leaves are also great in salads, but I like them slightly softened off with a little butter or olive oil and added to dishes.
This is the second time I have read about this. I have tobe on the lookout for some. It probally not availbale in stores. Will be checking the farmers markets.
Courtney, i’ve never seen anyone selling it but if you have a wood or anywhere where the growing conditions are moist and slightly shady you may find it growing wild.
Thanks Natalie
I am breathing wild garlic at the moment but can’t seem to get enough of it.
I do envy you the opportunity to pick your own wild garlic. Thanks so much for sharing this with Presto Pasta Nights. AWESOME!!!