I started it on GiglioIsland, picking the fresh wild garlics.
These white bell-flower have a spicy strong smell; at their root there is a small watery bulb. Rather than picking, I had to dig and pull the plant out.
To take them to school, first I cut off the stems with the flowers, and I put the roots in a airtight container ( there smell in the car would have ruined our trip back to Florence, otherwise )
Contrary from what we might think, the actual bulb is not strong: it is mild and delicate.
After peeling and washing, Lily crushed about 10 of them in a spice-mortar, until they became a cream.
The Aioli sauce is a mayonnaise with garlic. This one we did with the wild garlic was gentle…very yummy.
RECIPE AIOLI SAUCE
10 bulbs of wild garlic
250 – 300 gr ( 8-10 oz) Sunflower oil
Salt up to taste
Filtered lemon juice 1 tbsp
White pepper to taste
3 Egg yolks (1 of which hard)
Make an egg harden and then remove the yolk.
Put the garlic bulbs in a mortar, pound them together with the salt until they become creamy.
Using a rubber spatula, put the garlic cream in a bowl, add 2 egg yolks. Whisk, better with electric beaters and add the oil slowly until it forms a thick cream. At this point, stop the blender and add 1 tablespoon of lemon juice and the crumbled hard-boiled yolk; resume blending for a few seconds, then add pepper. Taste to regulate the salt (or add more lemon juice if you like).
We have garnished our Aioli with fresh chopped chives.
Marcella Ansaldo © 2022