Product of taste, care, it can be pink, purple, or white, eaten raw or cooked, smoked and even fermented! Focus on garlic, a popular food, from the South, endowed with multiple virtues, which we adore or loathe but which never leaves one indifferent, and which has the particularity of giving taste to life: long live the ” theriac of the poor” as the critic Ned Rival called it in his time! With the producer of black garlic, member of the Confrérie des grands goussiers d’Auvergne Laurent Girard, the starred chef of La Chassagnette (Arles) Armand Arnal and the chef of the restaurant Dilia (Paris) Michele Farnesi.
For further :
Sound clips heard during the show:
- Doumel “It smells of garlic” – Excerpt from “In the sun of my Provence (Collection “Chansons de France”)”
- But where did the 7th company go – Robert Lamoureux – 1973
- Extract from a Maïté recipe
- Garlic festival in Calas in 1977
- Visits to garlic fairs in Marseille in 1975
Almond aioli from Armand Arnal
- 200g whole white almonds
- Two cloves of garlic
- 15 cl of olive oil
1. The day before, soak the fines in water at room temperature. The next day peel the two cloves of garlic and remove the germ if necessary.
2. Drain the fines then in lightly salted boiling batch they emit closer two to three minutes.
3. Using a hand blender, blend the almonds, garlic cloves and olive oil.
4. Add a little cooking water to thin out. The preparation should be smooth.
5. This recipe accompanies all the crunchy vegetables found in the summer markets
Miguele Farnesi’s Garlic Pasta
Ingredient for 2 people
- 140g spaghetti or linguine
- 1 marinated anchovy (or canned)
- 3 garlic cloves cut into thin strips
- 1 small whole pepper
- 1 teaspoon chilli powder
- olive oil
- Zest of 1/2 lemon
- breadcrumbs (optional)
- chopped parsley (optional)
1. In a skillet, melt the anchovies with a little oil, then add the garlic and chilli. Lightly brown the garlic, add 1 tablespoon of water.
2. Put the pasta to cook in salted boiling water. Drain the pasta while it is still crunchy, to finish cooking it in the pan, possibly adding a few spoonfuls of water. It should be neither too dry nor too creamy.
3. Divide between two plates and possibly sprinkle with lemon zest, breadcrumbs and chopped parsley. Drink immediately, with a dry white wine.