{"id":3615,"date":"2024-03-21T00:24:27","date_gmt":"2024-03-20T23:24:27","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=3615"},"modified":"2024-03-21T00:24:29","modified_gmt":"2024-03-20T23:24:29","slug":"intro-to-barlauch-25-minute-pasta","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2024\/03\/21\/intro-to-barlauch-25-minute-pasta\/","title":{"rendered":"Intro to B\u00e4rlauch: 25-Minute Pasta"},"content":{"rendered":"\n

B\u00e4rlauch is an herb that grows wild in Europe, in season between mid-March and mid-May, and tastes like garlic. So much so, that the English name is “bear’s garlic.”<\/a> I cannot make these things up.<\/p>\n\n\n

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“I mean the bear necessities, old mother nature’s recipes…”
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

As I was starting up my Regional and Seasonal<\/a> project, I thought about collecting some fresh leaves from the woods where I take my walks<\/a>. Then a local dude died<\/a>, because there are a number of poisonous plants<\/a> that look similar and grow in the same areas. I decided maybe it was better to purchase the leaves from a professional (also, for your alibi: “Oh, that was Herbstzeitlose<\/a><\/em>? I thought it was B\u00e4rlauch<\/em>!” You’re welcome.)

Then I forgot about it<\/s> pursued some other culinary goals the past few springs. This year I am obsessed with it.

As an easy entrance into the world of B\u00e4rlauch<\/em>, I made pasta with pesto<\/a>. It’s a quick carb-intensive vegetarian meal if you’re into that sort of thing, or it would have been an excellent primo <\/em>for a steak. Sigh.<\/p>\n\n\n

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All about the leftovers
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

While the water boils, throw everything in the food processor. Raw, chopped leaves. Leftover almonds. Leftover rinds of Grana Padano. Some stray lemon zest. “Neutral oil”–the recipe suggested grape seed, I had thistle seed. And then, make some noise.<\/p>\n\n\n

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March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Because the leaves are not cooked, the chlorophyll does not turn grey. This will be the prettiest green pasta you have ever eaten. Add a bit of the pasta water to the pesto for a few final spins before you toss it into your pasta. <\/p>\n\n\n

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An Guadn<\/a>!
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

There will be more B\u00e4rlauch<\/em> on my table and in this blog in the near future.<\/p>\n","protected":false},"excerpt":{"rendered":"

the prettiest green<\/p>\n","protected":false},"author":2,"featured_media":3621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[196],"class_list":["post-3615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regional-and-seasonal","tag-pasta"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t