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2025 Food Festival: March – Spring Garlic

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This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!

 

Spring Garlic is young garlic harvested before the bulbs have fully matured, making them look more like Spring Onions than garlic. The early harvest means their flavor is a little more mild than fully matured garlic.

 

Spring garlic is extremely versatile thanks to their mild flavor. It can be used instead of fully matured garlic as well as an alternative to similar vegetables like leeks, scallions, and spring onions.

 

Chef Andrew has crafted a wonderfully creamy and mild Spring Garlic Cavatelli recipe that is fun to make at home, especially with a helper.  

Spring Garlic Cavatelli

Pasta Ingredients

  • 2 cups semolina
  • 1 cup durham
  • ¼ cup warm water

Pasta Method

  • In stand mixer with dough hook, place semolina and durham. Turn machine on low and drizzle in water slowly raise speed till the mixture has formed into a ball. Note if sticking to side add small amount of semolina if not coming together add small amount of water.
  • Once dough has formed remove from mixer and wrap in plastic wrap and allow to rest for 20 minutes.
  • Separate dough into fur even pieces then on a large clean surface one piece at a time. Place the dough on to the table with the palms of you hand roll the dough into long strips about 1/2 of an inch around. With a bench knife cut the dough into ½ inch with pieces.
  • On the surface spread a thin layer of semolina. With the back side of a fork tines facing down. Using your thumb roll the dough down the back of the fork to create the cavatelli.

Sauce Ingredients

  • 1 tsp evoo
  • 1 tsp pickled garlic scape
  • ¼ cup heavy cream
  • 2 oz butter
  • 2 tbs chopped parley
  • ¼ cup finely chopped spring garlic
  • TT salt
  • ½ tsp black pepper
  • 1 tbs grated fiore sardo

Sauce Method

  • Bring a large pot of water to a rolling boil and season with salt.
  • In a large sauté pan over medium heat gently warm garlic scape and fresh spring garlic till perfumed and sweated out. Add black pepper and heavy cream, reduce cream by half.
  • While cream is reducing add cavatelli to boiling water and cook for five minutes or until cooked all the way through (tip if you bite into the middle of the pasta and see a white ring then it needs more time in the water).
  • Once cream is reduced and pasta is cooked drain pasta reserving pasta water add pasta to cream garlic mixture. Add in butter parley and small amount of pasta water to bring to sauce consistency.
  • Remove from pan to serving vessel and garnish with grated cheese and serve right away.

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