A rich, creamy pasta dish made with garlic prepared three ways: fried, minced, and roasted.
1 Large Head Of Garlic Plus 10 Cloves 1/2 Cup Olive Oil 1/2 Teaspoon Dried Red Chili Peppers 3/4 Pound Dried Pasta (See Notes Above) 5 Cups Low Sodium Chicken Broth 1/2 Cup Grated Pecorino Romano Cheese 2 Tablespoons Fresh Lemon Juice 1/4 Cup Fresh Chopped Parsley Leaves Salt & Cracked Black Pepper To Taste
Preheat oven to 350 degrees F. Cut off the top of the head of garlic and place it in a small oven-proof dish. Drizzle with 1/4 cup olive oil, cover with aluminum foil and roast for 1 1/2 hours. While the garlic is roasting, thinly slice half the garlic, and finely mince the rest. Heat remaining oil in a large skillet over medium heat, and then add the sliced garlic. Cook, stirring continuously until the garlic is golden in color. (Be careful not to burn!) Remove garlic with a slotted spoon and set aside. Add the minced garlic to the pan and cook over medium heat until fragrant, just a minute or two. Add the chili peppers, and broth and bring to a boil. Add the pasta, and cook, moving the pasta with tongs until the pasta is “al dente” and almost all of the liquid has been absorbed. If there is still too much liquid, use tongs to remove the pasta to a bowl and boil the sauce until it is reduced and thickened. Return the pasta to the pot and add the cheese, sliced garlic, lemon juice, and parsley. Squeeze the head of garlic into the pan. Season with salt and pepper. Toss until a thick creamy sauce coats the pasta. Serve in individual bowls and enjoy!
Garlic, botanically classified as Allium Sativum, has one of the largest genomes of all cultivated plants and is a member of the lily family along with chives, shallots, and onions. Garlic is the common name dedicated to hundreds of varieties which can be further classified into hardneck and softneck types. Softneck garlic varieties are easier to braid than the hardneck ones simply because the stems are easier to work with. Silverskin garlics are the most commonly used and preferred for braiding.
Garlic braids contain bulbs of garlic which are high in manganese, vitamin C, vitamin B6, and allicin, an enzyme responsible not only for garlic’s intense aroma and flavor but also known for its anti-viral properties.
Fresh braided garlic can be used interchangeably in preparations that call for traditional garlic. Simply cut a garlic bulb from the braid and separate the cloves from the bulb to begin cooking. Be sure to use the garlic bulbs starting from the top of the braid as it will keep the braid intact. Braided garlic is often sold purely as an ornamental item, so care should be taken when purchasing braided garlic marketed for decorative purposes as the freshness cannot be guaranteed. Fresh garlic braids used for food preparations should be used within six months, ornamental braids will last for at least two years.
There are many accounts throughout history of beliefs and folklore surrounding braids of garlic. In many European countries such as Italy, Greece, and England they were hung in households and shops as a means of warding off evil, ghosts, disease, and negative energies. In ancient Greece, garlic was believed to be one of the best ways to ward off the evil eye and braids were utilized extensively to protect infants and young children who were thought to be most susceptible to its dangers.
Traditionally garlic was strung into braids as a means of drying and storing it. Keeping the tops of the garlic attached in this fashion also helped to prolong the freshness of the bulbs. The braids were used as food, medicinally, and spiritually by many different ancient cultures throughout history. Today the braids are predominately a decorative item as well as a convenient way to store garlic for ease of use in the kitchen.
Light and moisture are garlic’s worst enemies, as they both cause mold to grow.
BRAIDS: Braids should be hung in a well ventilated dry dark place out of direct sunlight.
BULBS: Store garlic bulbs at room temperature in a dry, dark place that has plenty of air circulation, like in a wire-mesh basket or open paper bag in a cupboard or pantry.
If you have old stockings, drop a bulb in the toe, tie a knot above it, drop in another bulb, tie another knot, and so on until you fill up the stocking, and hang it in a well-ventilated dry dark place.
Another thing to try: use old cardboard egg cartons. Do not use plastic cartons. Place a bulb in each section, and store in a dark, cool dry place.
Linda Griffith gave us permission to publish the below excerpt from Garlic! Garlic Garlic! Yum!
Makes about 2 Cups
2 packed cups pitted Nicoise or Kalamata olives 12 oil-packed or water-softened sun-dried tomatoes, drained 5 plump garlic cloves 2 teaspoons fresh oregano leaves, plus flowers if available 1 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil, plus up to 2 tablespoons more if needed
In the bowl of a food processor fitted with the metal blade, combine everything but oil. Pulse until pureed. Taste and add more tomato, if desired. With motor running, gradually add 1/4 cup olive oil. Scrape and process again. Add more olive oil if needed to make a thick, spreadable paste. Scrape tapenade into a container, cover and store in the refrigerator. Bring to room temperature before serving.
Garlic grown in China is a lot cheaper than US-grown garlic. But it’s generally produced using a lot of toxic chemicals, including bleach and toxic pesticides, and heavily fumigated. American-grown garlic has higher allicin and brix levels, is healthier, and tastes a lot better!
The advice we’ve seen to avoid garlic with no roots showing is really not accurate, as some US garlic has no root material. The best way to make sure your garlic is grown in the US, to safe US standards, is to buy from a local grower or an established retailer like GarlicGifts.com. We buy our garlic directly from local growers. We drive our own truck to the farm and buy the braids and bulbs from the farmer. We absolutely guarantee that every product we sell is grown in California!