I feel i must include this recipe as it always gives me much pleasure to put it together, and its uses are many. for those out there who have a passion for cooking and particularly wild garlic i hope this will tickle you as much as it does me.
The other reason for making this today is i might add it to one of my cured sausage recipes. Normally i mince the wild garlic along with the pork and other ingredients which results in a great green pink sausage, much to the amusement of many of my customers at Bath Farmers market each Saturday. My welsh customers (The Riverside Farmers Market in Cardiff) also enjoy its outrageous green colour being a colour close to their hearts leek lovers as they are.
Bring to the boil a large pan of water and season with sea salt. Drop in a large handful of wild garlic leaves and long stalks and blanch for one minute. I stand there and turn over and judge one minute. Basically this will allow for color change from dull green to vibrant green.
remove to a large bowl of very cold tap water to stop the cooking process. When cool remove and squeeze out excess water. See image below.
This can also be called wild garlic spaghetti i’m sure you will agree when i say it looks simply fabulous just as it is. At this stage i will toss it with hot linguine and maybe some grated pecorino and pieces of my own pork prosciutto. Yummy scrummy
The next process involves either a stick blender or magimix. I use a stick blender as my magimix is rubbish, i would however, prefer to use a magimix as it is much easier. Roughly chop blanched wild garlic and add to blender along with about 150ml of light olive oil followed by sea salt and freshly milled black pepper. Wizz the light fantastic until your now puree looks like the picture below. Taste for additional seasoning and there you go. Ready to use in many different ways.
Later i will add my favorite way of using this puree in a wild garlic risotto with additional St. Georges mushrooms.
