[Sautéed Garlic Scapes]
Source: http://www.motherearthnews.com/Real-Food/2005-10-01/Garlic-Scapes.aspx?page=2
Ingredients
- 2 tablespoons virgin olive oil
- 1 tablespoons dark brown sugar
- 8 ounces young garlic scapes, trimmed
- 1 ½ cups coarsely chopped tomatoes
- ¾ cup dry white wine
- ¼ teaspoon freshly ground pepper or to taste
- 1 teaspoon salt or to taste
- 1 tablespoon chopped parsley
- ¼ cup grilled haloumi cheese,
- cut into very small dice (see note below)
Directions
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature. |
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Notes
Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
Categories
VegetablesKeywords
Garlic Tops Scapes[ Back to top ]
