farfalle with parmesan and wild garlic butter, and roasted tomatoes
African Vanielje on May 14 2008 | Filed under: pasta, seasonal menus
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 [...]
