In this week’s Vegboxes something to give your Spring and early Summer dishes that delicate fresh taste of garlic. Green garlic is the younger version of the classic one that hasn’t quite matured yet. It’s most available through the Spring and it can keep for more than a week if kept refrigerated.
Servings: 4 – Total cooking time: 25 minutes
Ingredients
- 500 g whole wheat spaghetti
- 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
- 6 tablespoons olive oil, divided
- 4 eggs, at room temperature
- Coarsely grated black pepper
- Sea salt
Preparation method
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
- Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
- Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
- Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
For more information and recipes clik here for this New York Times magazine article on how to cook with Green Garlic.
Recipe and picture from the LA Times