The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bread, Garlic, Olive Oil, Salt
Description:
Experience the essence of Tuscan simplicity with this delightful garlic-infused toast, Fettunta. A perfect, quick starter, it highlights the robust flavor of fresh garlic and rich olive oil, celebrating Italian tradition and garlicky goodness.
Skordalia with Toasted Pita Points
Ingredients:
Instructions:
1. Prepare the Base
If using bread, soak the day-old bread in water for a few minutes until soft. Squeeze out as much excess water as possible. If using potatoes, boil them until very tender, then peel and mash.
2. Combine Ingredients
In a food processor or a mortar and pestle, combine the roughly chopped garlic cloves with the squeezed bread or mashed potatoes. Add a pinch of salt.
3. Blend and Emulsify
Begin to blend or pound the mixture. While blending, slowly drizzle in the olive oil in a steady stream, much like making mayonnaise. Continue blending until the mixture is smooth and creamy. If using a mortar and pestle, continuously pound and stir as you add the oil.
4. Flavor and Season
Add 2 tablespoons of white wine vinegar or lemon juice. Blend again. Taste and adjust seasoning, adding more salt, vinegar/lemon juice, or a pinch of black pepper as needed. The skordalia should be tangy and assertively garlicky.
5. Serve
Transfer the skordalia to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with fresh parsley, if desired. Serve immediately with toasted pita bread or fresh crusty bread for dipping.
Dive into the vibrant flavors of Greece with this robust garlic dip! Skordalia is a velvety, garlicky dream, perfect as a starter for garlic aficionados, promising a delightful punch and a creamy texture that’s simply irresistible. A must-try for any mezze spread!
Creamy Ligurian Walnut & Garlic Sauce (Salsa di Noci)
Ingredients:
Instructions:
1. Prepare the Walnuts (Optional, for smoother sauce)
If your walnuts are unblanched, you can blanch them briefly in boiling water for 1 minute, then drain and rub off the skins for a creamier sauce, though this step is not strictly necessary.
2. Soak the Bread
Break the stale bread slice into small pieces and place them in a small bowl. Pour the milk (or water) over the bread and let it soak until soft, about 5 minutes. Squeeze out any excess liquid.
3. Combine Ingredients
In a food processor or a mortar and pestle (traditional method for best texture), combine the shelled walnuts, garlic cloves, soaked and squeezed bread, grated Parmesan cheese, and fresh marjoram leaves (if using.)
4. Process into a Paste
Begin to process or pound the ingredients. Gradually drizzle in the extra virgin olive oil while continuing to blend, until you achieve a smooth, creamy, and uniform paste. The consistency should be thick but pourable.
5. Season and Adjust
Taste the sauce and season generously with salt and freshly ground black pepper. If the sauce is too thick, you can add a tablespoon or two of warm water (or pasta cooking water if serving with pasta) to reach your desired consistency.
6. Serve
The Salsa di Noci is traditionally served with fresh pasta like Pansotti (a type of ravioli) or Trofie. It can also be spread on crostini or used as a dip.
A true taste of the Italian Riviera, this rich and aromatic sauce masterfully blends the nutty sweetness of walnuts with a generous kiss of fresh garlic, creating a velvety texture perfect for pasta or as a delightful spread.
Creamy Polenta with Fiery Garlic Pomodoro
Ingredients:
Instructions:
1. Prepare the Garlic Pomodoro Sauce
Heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the thinly sliced garlic and, if using, the chopped onion. Sauté gently for 8-10 minutes, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to burn it.
2. Add The Red Pepper Flakes
Add the red pepper flakes (if using) and stir for another minute. Pour in the crushed tomatoes or tomato passata and vegetable broth or water. Add the sugar (if using), salt, and black pepper to taste.
3. Bring The Sauce To A Gentle Simmer
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld and deepen.
4. Stir In The Fresh Basil Leaves
Just before serving, stir in the fresh basil leaves.
5. Prepare the Creamy Polenta
While the sauce simmers, bring the water or vegetable broth to a boil in a heavy-bottomed pot. Add the salt.
6. Whisk In The Polenta In A Steady Stream
Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and continue to stir frequently (or continuously, depending on the type of polenta) to prevent sticking, for about 30-45 minutes for coarse-grain polenta, or 5-10 minutes for instant polenta, until it is thick and creamy.
7. Remove It From The Heat
Once the polenta is cooked, remove it from the heat. Stir in the optional butter until fully melted and combined.
8. Serve
Ladle generous portions of the creamy polenta into shallow bowls. Spoon a generous amount of the fiery garlic pomodoro sauce over the top.
9. Garnish With Extra Fresh Basil And A Sprinkle
Garnish with extra fresh basil and a sprinkle of grated Parmesan cheese, if desired, and serve immediately.
Discover a hearty Italian comfort dish where velvety polenta meets an intensely aromatic tomato sauce, bursting with the bold flavors of slow-cooked garlic and a hint of fiery spice. A truly comforting and garlicky culinary embrace!
Sizzling Garlic Scape Pork Stir-fry: A Zesty Japanese Delight
Ingredients:
Instructions:
1. Prepare Ingredients
Slice the pork into thin strips. Wash and cut garlic scapes into 1.5-inch pieces. Thinly slice the onion. In a small bowl, whisk together all sauce ingredients: minced garlic, grated ginger, soy sauce, sake, mirin, sesame oil, sugar, and chicken stock/water. Set aside.
2. Stir-fry Pork
Heat vegetable oil in a large wok or skillet over high heat. Add the pork strips and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the pork from the wok and set aside.
3. Cook Vegetables
Add the sliced onion to the wok and stir-fry for 1-2 minutes until slightly softened. Add the garlic scapes and continue to stir-fry for another 3-4 minutes until they are tender-crisp and bright green.
4. Combine and Sauce
Return the cooked pork to the wok with the vegetables. Give the prepared sauce a quick whisk again and pour it over the ingredients in the wok. Stir-fry for 1-2 minutes, tossing everything to coat evenly, allowing the sauce to thicken slightly. Serve immediately with steamed rice.
Experience the vibrant flavors of Japan with this sensational stir-fry, starring crisp garlic scapes and tender pork slices. Infused with a potent garlic and ginger aroma, this dish offers a delightful crunch and savory depth, making it a perfect quick weeknight meal.
Spicy Aglio e Olio with Toasted Breadcrumbs
Ingredients:
Garlic, Main Course, Pasta, Quick, Rustic, Spicy, Vegetarian
Instructions:
1. Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
2. Prepare the Garlic and Chili Oil
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden brown. Be careful not to burn the garlic, as it will turn bitter.
3. Toast the Breadcrumbs
In a separate small skillet, toast the breadcrumbs over medium heat, stirring frequently, until golden brown and crispy. Set aside.
4. Combine and Finish
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta and immediately add it to the skillet with the garlic and chili oil. Toss well to coat. Add a splash of the reserved pasta water, about 1/4 cup, and continue to toss, allowing the sauce to emulsify and cling to the pasta. If needed, add more pasta water a tablespoon at a time until the pasta is well coated and glossy.
5. Serve
Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished generously with the toasted breadcrumbs.
6. Optional
For an extra layer of flavor, a sprinkle of grated Pecorino Romano or Parmigiano-Reggiano can be added at the table.
Experience the fiery kick and irresistible aroma of this classic Italian pasta, transformed with a generous punch of garlic and crunchy, golden breadcrumbs. It's a quick, simple, and utterly satisfying dish that celebrates the power of the pungent bulb, perfect for a weeknight delight.
Garlic Prawns with a Zesty Kick
Ingredients:
Australian, Easy, Lemon, Main Course, Quick, Seafood, Spicy
Instructions:
1. Prepare the Prawns
Ensure your prawns are peeled and deveined. Pat them dry with paper towels. This helps them sear nicely.
2. Sauté the Garlic
Heat the olive oil in a large skillet or frying pan over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Cook the Prawns
Add the prawns to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
4. Deglaze and Finish
Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for another 1-2 minutes, allowing the sauce to reduce slightly and the flavors to meld. Season with salt and freshly ground black pepper to taste.
5. Serve
Stir in the fresh chopped parsley. Serve immediately with crusty bread for dipping in the delicious garlicky sauce, or over a bed of rice.
Dive into the vibrant flavors of Australia with this incredibly easy and tantalizing garlic prawn dish. Bursting with fresh garlic, zesty lemon, and a hint of spice, it's the perfect quick and delicious main course for any seafood lover seeking a truly garlicky delight.
