The recipe: farm bread nachos with wild garlic

Collecting wild herbs is becoming more and more popular, but wild garlic is still the only real herb from the forest that has made its way into our everyday and boarding houses. I have some other ideas about wild herbs that I would like to see as popular, but more on them for another time. The unique taste of wild garlic is similar to the adhesive power of a two-component glue: Wild garlic cells contain sulfur-containing amino acids and a suitable enzyme. As soon as the cells are damaged, both components combine and air enters the mixture, the enzyme begins to break down the amino acids. This gives off pungent aromatic substances, so-called allicins. Evolution came up with this for wild garlic to scare away predators – it did not really work, at least in terms of human preferences. On the contrary, we especially like the warm and spicy aromas, and they also work as natural antibiotics, are anti-inflammatory and antibacterial. However, these aromatic miracle-healing substances decompose fairly quickly: after a short time, sulfur-containing decomposition products reminiscent of the smell of old eggs dominate. Therefore, sauces with raw wild garlic should be as fresh as possible. But in addition to the raw, chopped, hot variety, we can also stew wild garlic in larger quantities as a leafy vegetable – the herb becomes much milder, almost sweet, resembles gently stewed onions. It probably does not help much against the flu, but it tastes delicious – for example with mashed potatoes or crispy farm bread nachos.

Farm bread nachos with wild garlic

For 1 tray (2-4 people)

  • 200 G wild garlic (2 nice bunches) wild garlic
  • 4 el olive oil
  • 200 G rustic farm bread (can also be a little older) farmers’ bread
  • 125 G grated cheese – cheddar or mountain cheese or similar cheese
  • salt-
  • pepper
  • dip
  • 2 el green pepper (or coarsely ground black pepper) pepper
  • 200 G Hummus (bought in a store or homemade) hummus
  • 1 lemon

1. Wash wild garlic, spin dry, leave the stalks in place. Fry rather than fry with 2 tablespoons of olive oil for 2 minutes on high heat until the wild garlic has withered, first put a lid on the pan. Let the wild garlic cool on a plate and then chop very coarsely.

For the dip, chop the green pepper very coarsely, mix with the hummus, add 2-3 tablespoons of water to make the chickpea cream a little more liquid. Eighth lemon.

3. Preheat the oven to 220 degrees circulating air. First cut the bread into 3 mm thin slices, then into 4 cm wide strips. Place on a baking sheet lined with parchment paper, drizzle over a little olive oil and roast in the oven for about 5 minutes, turning occasionally. Mix wild garlic with cheese and spread on the farm bread nachos, put back in the oven and bake for another 5 minutes.

Serve hot nachos with hummus and lemon wedges.

More try-it-time recipes with wild garlic: Wild garlic zucchini as an herbal dip, for example with boiled eggs, chicken breast cordon vert or lemon sauce with Easter lamb

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