Garlic Scape Recipe

Garlic Scapes

/ sbaskitchen / Leave a comment

Don’t you just love it when you discover something new!

I’ve been growing garlic, successfully, for a few years now, and still I’m learning…

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I’ve realised that I now grow both hard neck and soft neck garlic, I don’t know the type though, as I’ve purchased the originals from farmer’s markets and providors. How I know that I have hard neck and soft neck garlic, is that the hard neck garlic sends up a long solid green stalk with a bud on the top called a scape.  Initially I used to leave these in place, allowing them to flower, and then, in turn, produce small bulbils.  I loved this idea, and often gifted people the little bulbils, telling them they would need a couple of years before they were of a size to produce garlic as we know it.  Then I discovered that scapes could be used in the kitchen – really? Continue reading →

Smoked Trout & Garlic Scape Tagliatelle

 

Homemade Gluten Free Pasta
Garlic Scapes fresh from the garden…
Smoked Trout and Garlic Scape Tagliatelle
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Smoked Trout & Garlic Scape Tagliatelle
Category: Entree, Main, Main Course
Keyword: Garlic, Garlic Scape, Gluten Free Option, pasta, Smoked Trout, Tagliatelle
Quantity: 4 serves
Author: sbaskitchen
Ingredients
  • 4 litres water
  • 2 tbsp salt
  • 1 tbsp olive oil
  • 2 cloves garlic scapes, cut into ½ cm / ¼ inch pieces (see note #1)
  • 2 large egg yolks
  • 1 cup freshly grated Pecorino Romano (see note #2)
  • 1 smoked rainbow trout, flesh only (bones, head and skin removed and discarded)
  • freshly ground black pepper
  • 500 g good-quality fresh tagliatelle, or 375g dried (see note #3)
  • 2 tbsp chopped dill or fennel tops, plus extra to serve
  • lemon zest to serve
Instructions
  1. Bring water and salt to a boil.
  2. Combine eggs, the cheese, and pepper in a bowl.
  3. Cook pasta until al denté.
  4. Meanwhile, heat olive oil in a frying pan, add the garlic scapes and fry slowly over medium heat.
  5. Add the smoked trout to the pan with the scapes, stir to combine and reduce heat to very low, to keep it warm
  6. When the pasta is ready, using tongs, lift it from the water and immediately add to the scapes and smoked trout in the the frying pan.
  7. Take the pan off the heat and quickly pour in the egg and cheese mixture, and using the tongs, lift up the pasta so it mixes easily with the egg mixture and is evenly coated.
  8. Add 1/4 cup of the pasta cooking water to the pan to make a nice creamy sauce.
  9. Serve immediately with a sprinkling of chopped fennel or dill fronds, finely grated lemon zest and a good grinding of black pepper.
Notes
  1. If garlic scapes are out of season, you can use garlic chives.
  2. If you cannot get Pecorino Romano cheese you can use Parmigiano-Reggiano.
  3. This recipe works well with gluten free pasta as well.
  4. A scattering of thinly julienned apple is also a delicious refreshing garnish for this dish.
  5. You could also add a wedge of lemon on the side.

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