Ail vert: green garlic.
It’s spring and that means it’s green garlic season.
It’s fleeting, only about 4 weeks, so one must enjoy it while one can.
I’m putting it into anything and everything…..
Regular readers may have noticed.
For those not familiar with this delightful spring treat:
Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves. It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild, but not weak, garlic
It’s perfect to eat raw or lightly cooked as one gets lots of garlic
flavor without the ‘bite’ or heat of regular raw garlic.
I was first introduced to it at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.
It was love at first bite.
I didn’t see it at the markets for a few years, then three years ago I found one bunch.
This year I have been able to buy it lots and lots for the last two weeks – and the season is still
I’m in green garlic heaven.
I can use it with abandon… and I am.
It’s lovely sautéed in olive oil and poured over lightly steamed
asparagus; or braised artichokes; or stirred into creamy scrambled eggs; or….
And if one happens to have a bit of mascarpone left, lurking in the fridge, well, then one can make this wonderfully decadent orzo.
I’ll share with Ruth, of Once Upon a Feast, for this weeks Presto Pasta Nights. Ruth is hosting this week so be sure to visit her blog on Friday for the recap.
Cooking this small pasta in just enough liquid gives it a creamy texture, almost like risotto.
Stir in the Mascarpone at the end for a luscious finish.
Orzo with Green Garlic and Mascarpone
1/2 cup orzo
3/4 cup chicken stock
1/3 cup white wine
3 green garlic, including green tops
2 tsp olive oil
1/4 cup (2oz, 60gr) Mascarpone
Trim green garlic, slicing off the root and removing outer layer. Thinly slice as much as you can, including the green tops. Briefly sauté green garlic in oil in a small saucepan. Add orzo, wine, and stock, cover and cook until all liquid is absorbed, 12 – 15 minutes. Stir in Mascarpone.