It’s years since I had my first garlic crush… and I don’t mean the little gadget that squeezes out all that delicious goodness… I mean a crush on fresh garlic… the violet and grey bulbs that are stacked in every Provencal village market and vegetable shop at this time of year…
Fresh garlic bunches are like floral arrangements… they are so colourful and textural… I want to touch them, inhale their pungent scent and even arrange them… My favourite styling shot of all time in, My French Life was of fresh garlic bouquets in our kitchen.. All these years later I still arrange them in exactly the same way… Like the lavender and the sunflowers, fresh garlic is part of our summer…
Cooking for me has to be simple… it’s all about a great taste, an easy preparation and fresh ingredients… I’m not a clever cook… I care too much about the visuals… I prefer to spend my time making the table pretty than creating complicated menus… This doesn’t mean that undemanding recipes aren’t wonderful… They are.
In Provence it’s easy to create fabulous meals, especially in the summer, because the ingredients are so enticing… and garlic is on the menu every day…
Fresh garlic and chilli are a perfect combination with pasta… and thanks to Bill Granger, a brilliant Sydney chef, I use his inspiration over and over…
Here is what you need
for 4
several fresh cloves (3 or 4 depending on size) chopped into fine pieces
two or three fresh chillies chopped into small pieces ( i leave the seeds because i like the bite… without, the chilli will be much milder)
good pancetta… a couple of handfulls cut and cubed
a big bunch of rocket leaves (arugula) roughly chopped
finely grated parmesan cheese… a generous cup
extra grated parmesan for garnishing
penne pasta or spaghetti… depending on your preference… 500g, de cecco is my choice
olive oil, sea salt and ground pepper
Here is the how
boil the water, salt it and add a dash of olive oil to avoid the pasta from sticking
the pasta should take about 10 minutes so while it’s cooking
pan fry the pancetta until crispy and set aside
mix the garlic and chilli together and fry in a little olive oil until golden… (this is super quick so watch carefully) and set aside
when the pasta is al dente… add the chilli and garlic, mix in the pancetta and the parmesan cheese
add a good dollop of olive oil and at the last moment mix through the rocket leaves
sea salt and ground pepper to taste
Serve immediately in individual bowls and add extra parmesan to taste…
And that’s my garlic crush… xv
the best of bill granger de cecco penne le saunier de camargue sea salt pillivuyt shallow round pasta bowl
and to display the fresh garlic… a pair of these milk glass plates would look gorgeous…
