Olio e crosta di aglio selvatico

wild garlic oil and crust

Ricetta di Nicki Martin

Nicky Martin è capocuoco al The Carriage di Faversham, con sede presso l'hotel Railway. La loro filosofia culinaria è quella di servire allettante, deliziosi piatti utilizzando il più fresco, di provenienza locale, prodotti di stagione.

ingredienti

  • 2 Bunches of wild garlic
  • 500ml bottle of Kentish Oil
  • 1 Handful each of dill, tarragon and parsley
  • 2 Handfuls of breadcrumbs

Metodo

  1. Dunk the wild garlic into boiling water for 10 seconds then straight into ice water. This gives it a more vibrant colour.
  2. Drain and squeeze out excess water, place wild garlic and oil into a liquidiser and blitz for a minute. Or strain the liquid through a fine sieve or chinois then return oil to bottle save the pulp for another recipe.
  3. For a fish crust add a hand full of each dill, tarragon and parsley chopped with left over wild garlic pulp garlic then mix in a couple of handful of breadcrumbs and store until needed.

To use this crust in a lamb dish the dill and tarragon can be swapped for mint, rosemary and thyme.

In primo piano in questa ricetta