The season has officially opened: from mid-March the wild garlic season begins and the spring vegetables sprout from the ground. Also known as “wild garlic”, wild garlic is a great, tasty alternative to garlic, chives and garlic in spring. With its wonderful aroma, it gives numerous dishes a wonderfully subtle and spicy taste. In addition to popular sauces and spreads, you can also use the vegetables to prepare wonderfully delicious main dishes. How about wild garlic noodles, for example? Whether homemade ravioli, with chicken or a creamy lasagne - try our recipes for pasta with wild garlic today and enjoy it!
Make wild garlic pasta dough yourself
We want to enjoy the wild garlic season to the fullest. Whether as herb butter,Wild garlic pestoor wild garlic noodles – the spring vegetables go well with numerous dishes and bring plenty of variety to the table. Do you love experimenting in the kitchen? Then you should definitely remember our recipe for wild garlic pasta dough.
Ingredients:
- 150 grams of wild garlic
- 2 Owner
- 300 grams of spelled flour type 1050
- A pinch of salt
Preparation:
- Clean the wild garlic and pat dry.
- Bring water to the boil in a pot and blanch the wild garlic in it for 2 minutes.
- Rinse in cold water and drain.
- Finely puree the wild garlic with a little water and 1 teaspoon of olive oil using a hand blender.
- Mix the spelled flour and salt on a floured work surface and form a well in the middle.
- Pour eggs and pureed wild garlic into the cavity and knead with your hands to form a smooth, elastic dough.
- If the dough is too sticky, add a little more flour.
- Form the dough into a ball and let it rest, covered, at room temperature for 30 minutes.
- Then roll out the dough thinly with the rolling pin and either cut it into thin strips with a sharp knife or use a pasta machine.
- Cook the wild garlic noodles in boiling water for 2 minutes, garnish with sauce of your choice and enjoy!
Vegan ravioli with wild garlic
Who doesn't love ravioli? Whether with meat, cheese or vegan – the small dumplings are real all-rounders and can be usedfill with all sorts of things. But in spring we are relying on a new variant, namely vegan ravioli with wild garlic. Super aromatic and full of flavor – perfect for a light vegan lunch.
Ingredients for the dough:
- 250 grams of wheat flour
- 1 tbsp olive oil
- 160ml water
- A pinch of turmeric (optional but recommended)
- 1 tsp salt
Filling:
- 150 Gramm Tofu, fest
- 50 grams of wild garlic, leaves only
- 25 grams of almond flour or breadcrumbs
- 1 clove of garlic
- The grated zest and juice of 1 lemon
- 1 EL Nährhefe
- Salt and pepper to taste
Preparation:
- Put all the ingredients for the wild garlic filling in a blender and process until smooth. Adjust seasoning if necessary.
- Mix wheat flour, salt and turmeric in a bowl and make a well in the middle.
- Pour water and olive oil into the cavity and first mix everything with a spoon, then knead with your hands to form a smooth dough.
- Form the dough into a ball, cover with a damp cloth and let it rest for 30-40 minutes.
- Then roll it out thinly with a rolling pin and cut it in half.
- Using a sharp knife, press in small rectangles and place about 1 teaspoon of the filling in the middle.
- Then place the second dough on top and press firmly.
- Cut out the squares.
- Bring water to the boil in a pot and cook the wild garlic ravioli for 2 minutes.
- Enjoy!
Creamy wild garlic noodles with sausages based on Jamie Oliver
Jamie Oliver is undoubtedly the superstar among TV chefs and anyone who has ever tried his recipes knows how delicious they are! Quick to make, super easy and really tasty – you will love these wild garlic noodles with sausages, we promise.
Ingredients:
- 320 grams of fusilli or other pasta of your choice
- About 100 grams of wild garlic, just the leaves
- 4 Italian sausages
- 1 THE Fenchelsamen
- 2 dried red chili peppers
- The grated zest and juice of 1 lemon
- Salt and pepper to taste
- 50 grams of grated Parmesan
Preparation:
- Lightly crush the fennel seeds and chilies in a mortar and set aside.
- Heat some olive oil in a pan. Cut open the sausage skin and press the meat into the pan.
- Break into small pieces with a wooden spoon and fry for 2-3 minutes, stirring constantly.
- Add the fennel seeds and chillies to the pan and cook for 10 minutes. Reduce the heat.
- Bring water to the boil in a pot, blanch the wild garlic leaves for 3 minutes and rinse with cold water.
- Put the wild garlic, lemon juice and zest and 1 tablespoon of olive oil in the blender and puree until smooth.
- Cook the pasta al dente according to the package instructions.
- Add the pasta and wild garlic sauce to the pan and mix everything well.
- Distribute the wild garlic pasta on plates, sprinkle with Parmesan and enjoy!
Wild garlic noodles: creamy spring lasagna recipe
Beautifully creamy and full of flavor –LasagneAlways tastes great! The Italian classic is now getting a springy upgrade and this wild garlic lasagna is guaranteed to provide a real taste explosion.
Ingredients for the filling:
- 1 onion, finely chopped
- 1 carrot, chopped finely
- 2 cloves of garlic, finely chopped
- 700 grams of minced lamb
- 120 ml white wine, dry
- 500 grams frozen peas, thawed
- 1 tsp tomato puree
- Olive oil for frying
- 300 grams grated Parmesan
Wild garlic noodles:
- 400 grams of wild garlic
- 500 grams of wheat flour
- 3 Owner
Béchamel-Sauce:
- 100 Gramm Butter
- 100 grams of wheat flour
- 1 liter milk, warmed
- A pinch of nutmeg
Preparation:
- Heat olive oil in a pan over medium heat and sauté onions, carrots and garlic for 4-5 minutes.
- Add the minced meat and fry for 2-3 minutes, stirring constantly.
- Add tomato puree and white wine, stir.
- Add the peas to the pan and simmer over low heat for 1 hour. Stir every now and then.
- In the meantime, prepare the wild garlic noodles. To do this, blanch the wild garlic in boiling water for 1 minute and then rinse in cold water.
- Squeeze out the wild garlic and puree it with the eggs in a blender.
- Place flour in a bowl and form a well in the center.
- Pour the wild garlic mixture into the cavity and knead everything into a smooth dough, first with a spoon and then with your hands.
- Form into a ball and let rest in the refrigerator for 1 hour.
- For the béchamel sauce, melt the butter over low heat and add the flour.
- Whisk well and gradually add the milk. Cook for 2-3 minutes, stirring constantly.
- Roll out the dough thinly with a rolling pin or pasta machine and cut out the lasagna sheets.
- Preheat the oven to 200 degrees and spread some of the filling on the bottom of a baking dish, followed by the béchamel sauce.
- Top with lasagne sheets and repeat the process two more times.
- Finish with béchamel sauce and sprinkle the parmesan on top.
- Bake the wild garlic lasagne for 40-45 minutes until golden brown.
- Allow to cool briefly and enjoy!
By the way, wild garlic tastes good toowith rice as risotto!
