Monday, May 16, 2011

I Will Not Buy Garlic From China!

I'm kind of on a rampage with this topic. One of our local markets known for their produce has a nice garlic display. I read the sign above the bulbs saying GROWN IN CHINA! That's plain weird.

Why in the world do we need garlic that travelled that far. First of all it has no smell. Why? It took so long to get from China . It's old.

While writing this post I did a little research and found a great article about the very question I posed.

Apparantely, and not surprisingly the reason we are getting so much garlic from China is that they are selling large quantities of it for very cheap. Until they came along a town in California named Gilroy was the Garlic capital. Now they are suffering because they cannot compete with the price.

We need to support American farmers and buy garlic, and as much produce as we can, from USA!

Which brings me to our featured recipe that uses lots of fresh garlic. I adapted this recipe from Marcella Hazan a wonderful Italian cookbook author. Simplicity. This is a recipe where the ingredients are few so they better be good.

I have been to Rome and this dish reminds me of it. The food I had while in Italy was very simply prepared but with the finest ingredients. No Chinese garlic there.

Aioe Oio-Italian translation Roman Garlic and Oil Sauce

lb Spaghetti, cooked al dente
1/3 cup highest quality extra virgin olive oil
few sprinkles of red chili pepper flakes, or to taste
2 tsp finely mined fresh garlic
diced fresh tomatoes, seeded
basil, chopped chiffonade style
parmesano reggiano cheese grated

Boil the pasta in a large quantity of salted water. Use extra salt because the dish has no salt added.

While pasta is cooking put prepared garlic and red pepper flakes in olive oil and cook on low heat swirling pan constantly until garlic is a light golden brown color. Do not burn garlic or start over. Burnt garlic is very bitter.

When pasta is done cooking drain very well. Toss pasta with olive oil garlic mixture and turn with tongs to coat all the pasta.

Serve topped with diced tomatoes, basil and parmesano reggiano.

Crusty bread is also a nice addition to mop up any extra garlicy oil that may be hanging out at the bottom of your dish.


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