Thursday 6 June
Last year was our first growing
the Archie Christopherson Memorial garlic, which produced our first garlic
scapes. This year we're doing it again (so is Dora, as you see here),
and getting cannier about it.
For example, on last year's post,
you could see that we had let the scapes grow until they were almost
straight. No wonder we found them mostly
tough! This year we cut them when they had
only curled once, and they were all tender except for the dark green tips.
In the robot-coupe we ground up ten scapes, then added about 1/3
cup raw pistachios, then enough oil to compound and meld them, and finally about 3/4 cup
grated romano.
About half of the amount was enough to sauce
two servings of fettucine, and it was (and gave us) a garlic-laden breath of spring.
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