I use the fresh young growth of wild garlic (Allium ursinum). For this recipe I harvested the leaves in the first week of February, when the flavours explode on your tastebuds as the new edible Spring growth starts to emerge from hibernation. A quick, simple wild garlic recipe if ever there was one.
Ingredients
- 150g wild garlic shoots (sliced & chopped)
- 1 tin tomatoes
- 1 onion (chopped)
- 2 tbsp dijon mustard
- ½ tbsp clear honey
- 2 tbsp tomato puree
- parmesan cheese
- oil
- cracked black pepper
Suggested Instructions
- Wash the wild garlic, drain and spin dry using a tea-towel or salad spinner.
- Fry the onion until soft and translucent.
- Add the tin tomatoes, 100g of wild garlic, the Dijon mustard, tomato puree and honey. Stir well in, then simmer until reduced, about 15-20 minutes. Remove from the heat and stir in the remaining 50g of wild garlic, stir and serve with grated Parmesan cheese and cracked black pepper.
This Wild Garlic Recipe Serves: 3
{ 2 comments… read them below or add one }
Oh my word, that looks amazing! Thank you for the recipe! Bookmarked your page
I’m an Italian who has been living in England for five years.. and ever since I started following you my list of english-wild-foods-with-an-italian-twist recipes has increased drastically (to my family’s satisfaction!). I’d love to share some with you and your followers… let me know if you’re interested! Some examples? Spaghetti with dandelion leaves sauteed with garlic, sun dried tomatoes and raisins; goosegrass with chickpeas and smoked mackarel; nettle ‘arancini’ (fried riceballs)… Valentina