… on fresh and unripe BIG garlic, at least for this year … Also because in a few days the flowers will blossom and the garlic will be ripe.
The recipes today:
PORK LOIN WRAPPED IN BIG GARLIC LEAVES
As you can see in the photos, I seasoned my pork loin with salt and pepper. I added a little fennel seeds from the Sapori della Toscana company. I wrapped in fresh garlic leaves and tied. I put in a moderate oven, 150 ° for about 50 minutes. The advantage of this cooking is that the meat retains its juices, as well as being flavored with the chosen aromas. Another benefit is that it is cooked without fat. After the cooking time in the leaves – during which the leaves released a delicate scent – the meat is put back in the oven at a high temperature – 200-220 ° c – to obtain a beautiful golden color. Once sliced, it is served with a drizzle of extra virgin olive oil.
PICI ALL’AGLIONE TRADIZIONALI, TRADIZIONAL PICI WITH BIG GARLIC AND TOMATO SAUCE
…………..with one only variation from the original recipe: the big garlic is fresh and soft.
This dish was made my friend Raimonda. She browned two large finely sliced garlic cloves and a chilli pepper in good extra virgin oil, added the tomato – Raimonda has her own tomatoes, grown in the garden and put in jars, red, succulent and tasty – and salt. She tossed is the boiled Pici, even those hand made by her, needless to say…. What else?
ANTOTHE WAY TO PRESERVE THE BUDS IN OLIVE OIL….
…..of the whimsical Pellegrino, the pods with the bud but without the sheath. As you can see in the picture.
And then, so on and so forth: fresh from the garden: pods, peas and fresh garlic in a mouth-watering “pan”.
Did I make you want? Call Giuseppino Genca. You will have spring in your mouth.