Wet Garlic may appear in many vegetable boxes now. I was enticed by the name but I did not know how I could use it. Wet garlic is called so because it has not been hung up to dry. It has to be picked by hand; a very lengthy process. During its short season it is very much sought after by gourmets. My wet garlic actually came from France where it is well used. The juicy cloves (you can see how the cloves will form if you cut through it) are less strong than dry garlic. So wet garlic can give food like soups a particularly creamy, even sweet flavour. The creamy cooked garlic is delicious spread on toast or mixed with butter and used on vegetables or in baked potatoes. Here are two other quick ways I used it.
1. Wet Garlic with chicken liver and potatoes
I used up some fat left behind from grilling pork left on the baking dish. Being a lazy person, I put the whole thing on the hob, fried the potatoes first because they take the longest, then added the chicken livers and then the chopped up wet garlic. It took 20 minutes to do, make sure the liver is cooked through. I added some salt and pepper to flavour and voila! a healthy simple meal. The pork fat was used up in the cooking so not much cleaning up to do afterwards.
2. Pasta with wet garlic
Again another simple dish. I sweated out the chopped up pieces of wet garlic, added some anchovy and pepper with some left over pasta- ready in less than 10 minutes! Bon appetite!