farfalle with parmesan and wild garlic butter, and roasted tomatoes

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

7 Responses to “farfalle with parmesan and wild garlic butter, and roasted tomatoes”

  1. on 14 May 2008 at 2:32 pm Sheltie Girl

    This sounds fabulous. Excellent job on using your foraged foods.

    Natalie @ Gluten A Go Go

  2. on 14 May 2008 at 2:49 pm Bellini Valli

    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?

  3. on 14 May 2008 at 4:21 pm african vanielje

    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.

  4. on 14 May 2008 at 4:44 pm courtney

    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.

  5. on 14 May 2008 at 8:41 pm african vanielje

    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.

  6. on 15 May 2008 at 10:53 am african vanielje

    Thanks Natalie

    I am breathing wild garlic at the moment but can’t seem to get enough of it.

  7. on 15 May 2008 at 5:42 pm Ruth

    I do envy you the opportunity to pick your own wild garlic. Thanks so much for sharing this with Presto Pasta Nights. AWESOME!!!

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