Gar­lic dish proves de­li­cious but not over­pow­er­ing

Boil and purée to pre­serve flavour, lower in­ten­sity

Calgary Herald - Calgary Herald New Condos - - Arts & Life - J.M. HIRSCH

The goal was sim­ple — the most in­tense gar­lic pasta I could muster.

But there was a caveat. There is no joy in a dish that reeks of too much gar­lic, or that is so po­tent it is ined­i­ble. I wanted a gar­lic pasta that was deeply sa­vory and de­li­cious, that dripped with gar­lic flavour in ev­ery bite, but pleas­antly so and with­out leav­ing you feel­ing overwhelme­d.

The so­lu­tion? A sim­ple sauce made from gar­lic that is poached and puréed. The poach­ing mel­lows the gar­lic’s in­ten­sity, but not its flavour. Com­bine the purée with grated Parme­san cheese and a splash of the pasta cook­ing wa­ter and you have a pasta dish that is over-the-top de­li­cious and out­ra­geously gar­licky.

This recipe calls for two cups (500 mL) of gar­lic cloves. And yet it calls for very lit­tle else. You will be amazed at the depth of flavour you get from so few in- gre­di­ents.

And while I’m not nor­mally a fan of buy­ing pre-peeled gar­lic, I make an ex­cep­tion for this recipe. It would be a pain to peel that many cloves.

Want to make this recipe veg­e­tar­ian? Swap veg­etable broth for

the chicken broth. Start to fin­ish: 25 min­utes

Serv­ings: 6

In a medium saucepan over medium-high heat, com­bine the gar­lic and broth. Bring to a boil and cook for 12 min­utes, or un­til the broth is re­duced by half and the gar­lic is very ten­der. Trans­fer the gar­lic and broth to a blen­der and purée un­til smooth. Set aside.

Bring a large pot of salted wa­ter to a boil. Add the pasta and cook un­til al dente, 8 to 10 min­utes. Re­serve 1/4 cup (60 mL) of the pasta cook­ing wa­ter, then drain the pasta and trans­fer to a large bowl.

Pour the gar­lic purée over the pasta. Us­ing tongs, toss the pasta with the sauce, sprin­kling in the cheese as you do it. When the cheese is nearly melted, driz­zle in enough of the re­served pasta cook­ing wa­ter to form a smooth sauce.

Sea­son with salt and pep­per, then serve topped with additional Parme­san.

Luca is part of the Catena fam­ily, in this case Laura Catena, but her wines have their own per­son­al­ity, fo­cus­ing on old vine­yards and se­lect sites. Luca has re­ceived a lot of ac­co­lades in the wine press and as such it is in limited dis­tri­bu­tion but is worth search­ing for. This en­try level Luca Mal­bec is sourced from three old vine­yards in the Uco Val­ley. It dis­plays notes of bright straw­berry fruit with some fig and bal­samic un­der­tones. It spends 16 months in oak but is still quite re­strained. A nicely bal­anced wine that would pair nicely with lamb or porchetta.




The As­so­ci­ated Press/Files

This pasta dish is in­tensely flavour­ful while re­main­ing mel­low. 2 cups (500 mL) gar­lic cloves, peeled 2 cups (460 mL) chicken broth 12 oz (340 g) fet­tuc­cine pasta 2 cups (500 mL) grated Parme­san cheese, plus ex­tra to serve Salt and ground black pep­per

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