There’s nothing like the taste of wild garlic, and it’s so versatile. It’s great to go and forage for it, and if you can’t find any, you can get hold of it in good supermarkets or order online. Juliet’s wild garlic stuffed focaccia is so easy to make. The hydrated dough turns out so soft and bouncy with an open crumb texture (perfect for sucking in all that olive oil!). Her wild garlic Pesto can be stored in the fridge for a couple of weeks. Cover over with extra olive oil to preserve it, or freeze it in ice cube trays, and it'll keep for months!
Why not use the pesto for an easy pasta dish? Cook trofie or penne pasta shapes for a few minutes, then add halved fine green beans to the pasta water and cook until the pasta is Al dente and the beans still have a little bite. Reserve some of the pasta cooking water when you drain the pasta, then stir in as much pesto as you like to taste, loosening with a little of the pasta stock until you have a glossy sauce coating the pasta and beans. Sprinkle with a little extra cheese and pine nuts to serve.
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