:max_bytes(150000):strip_icc()/2022082015-grilledgarlicscapes-AmandaSuarez-hero-73df9cd8ebe6495585aa2accce75a842.jpg?w=780&resize=780,470&ssl=1 "The smoked grilled vegetable you miss")
Why it works
- Launching garlic sieve with oil prevents them from drying and guarantees that they don’t stick to the grid.
- Cook screens with garlic on the caramelise grill and charms the exterior, while keeping the crisp interior.
I love garlic, and this tenderness extends to garlic screens, the green curl tracqua which bursts from the top of a garlic bulb. These stems, which have a slight allium flavor with equality with green onions or chives, can be used in several ways. You can make it a versatile pesto, whisk them in a creamy houmous or pure them in a soup. Another easy way to present scratches is to throw them on the grill. Railed with olive oil and seasoned with just salt and pepper, the charred screens are soft but crunchy, sweet and slightly spicy.
Even if this recipe is simple enough, I tested to see if it was worth the time and efforts to whiten the scapes first in the hope of softening the sometimes woody stems and reducing their cooking time on the grill. I cut all the dry and dry pieces before cooking them quickly in boiling water. To my surprise, the bleached grilled screens were fly and not very tasty. I preferred the direct grilled screens – the shoots were tender, with garlic and everything I wanted in a toasted scape.
To grill screens with garlic, I throw them with olive oil, salt and pepper (you can add another seasoning like curry or red pepperflakes if you wish), and spread them on the warm side of a grill, turning them frequently to make sure they produced well everywhere. While they cook, I like to load a lemon cut next. Finished with a drizzle of olive oil and a pinch of lemon, the toasted scapes go well with a number of dishes.
August 2022
The smoked grilled vegetable you miss
Cook mode
(Keep the screen awake)
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1 book (455 g)) Garlic scapesWoody ends
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3 tablespoons (45 ml)) extra virgin olive oilsplit
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Kosher salt and freshly ground black pepper
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1 lemonCut in half (optional)
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Light a fireplace full of charcoal. When all the charcoal is lit and covered with gray ash, pour and spread the coals evenly more than half of the coal grid. Adjust the cooking grid in place, cover the grill and let preheat for 5 minutes. Clean and oil the grid of the grid. If you use a gas grill, preheat half the grill at high.
Serious eats / Eric Kleinberg
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In a large bowl, mix the scapes with 2 tablespoons of olive oil and season with salt and pepper. Add the scapes to the warm side of the grill and cook, turning frequently, until tender and well approved everywhere, about 5 minutes. Meanwhile, if you wish, place the hated halves cut on the side on the warm side of the grill and cook until they are charred, about 3 minutes. Transfer the scapes to a large service plate, sprinkle with remaining olive oil, press lemon on top (if you wish) and serve immediately.
Serious eats / Amanda Suarez
Special equipment
Carbon or gas grill, chimney starter
Make-ahead and storage
Grilled garlic screens are better appreciated immediately.
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