torterena

Wild garlic (also known as - 'bear's garlic', 'devil's garlic', 'gypsy's onions' and 'stinking Jenny') is for me the intensely longed-for harbinger of the spring season. In our area we can pick this plant in favorable weather conditions in the middle of April in deciduous woodland areas or by river banks, as well as in our gardens if we can offer it some shadowed spot. It's hardly possible to miss the growing place as it's announced a long way ahead by a heady garlic aroma. The plant can be identified by its long, wide leaves and white star-like flowers. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish...But my favorite dish is pasta with garlic pesto. Here I am going to share with you a very simple recipe which I use often for my own cooking.