Sunday, May 18, 2008

Meanwhile Garlic.......

Green garlic is a transformational ingredient,
one that can remain in the background while making the elements around it better. It loves all things spring: new onions and potatoes, lamb, artichokes, fava beans, peas. Earlier this year I dressed a salad of grilled young artichokes, puntarella (a bitter green) and farro with a sauce in which quickly cooked green garlic was puréed with egg, oil and vinegar to produce something in between a mayonnaise and an emulsified vinaigrette. It turned out to be one of my most versatile recipes. I pressed it into service as a sandwich spread, to thicken a shellfish stew and as a dipping sauce for steamed artichokes.
Cresentine (garlic bread)
If garlic is a vermifuge ,as it is generally considered to be, this is a simple and appetizing food for babies.Toast slices of bread on both sides and while they are still hot rub them thoroughly with a garlic clove.Then season with salt,olive oil,vinegar and sugar.-
from Science in the Kitchen and the Art of Eating Well , by Pellegrino Artusi

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