Today, we have a special recipe. Do you remember my friends who, one day, brought me tenerumi?
Well, this time, they gifted me talli di aglio and a bunch of basil.
Are you wondering what are talli di aglio?
This ingredient is almost unknown in many regions of Italy but very well known in others such as Abruzzo or in some areas of northern Italy.
Talli di aglio are floral shoots that grow in the center of the garlic plant when it is fully ripe, usually in spring; they are pruned to allow the garlic to develop better.
These cylindrical threads are about 5 mm in diameter and about 20-25 cm long. They smell of garlic, the taste is also typical of garlic but less pungent.
How to clean talli di aglio
They are easily cleaned. Cut 1 cm of the base of the stem and remove the final part of the cylinder from the ball at the top of the stem. Rinse under running water and dab with a cloth before using the talli for your recipes.
How to use talli di aglio in the kitchen
In the peasant tradition of Abruzzo, they are used in many ways. The talli are cooked in water and vinegar and then preserved in oil: a process halfway between a recipe and a method of conservation that allows you to always have these delicious and appetizing sprouts available.
Or they are eaten raw in salads or blanched, you can make a huge egg frittata with them.
Today I preferred to make Genovese Pesto with talli di aglio and season the pasta together with guanciale.
Mouthwatering treats: Pasta with basil pesto, talli di aglio and guanciale
- 5-6 talli di aglio
- A bunch of basil
- 120 g diced guanciale
- 300 g rigatoni pasta
- 3-4 tablespoons Evo oil
- 23 g grated parmigiano Reggiano
- 35 g pine nuts
- Cook the pasta according to the package instructions until al dente..
- In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy and golden brown. Remove the guanciale from the skillet and set it aside,
- In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmigiano Reggiano cheese, and the talli di aglio cut into small pieces as shown in the figure, and 3 tablespoons of oil.
- Pulse until the ingredients are well combined and form a coarse paste. You can adjust the consistency by adding more olive oil if needed. Season with salt.
- Cook the pasta according to the package instructions until al dente.
- Drain and put the cooked pasta to the skillet. Add the basil pesto and toss until the pasta is well coated.
- Add some water cooked pasta if you think it is a little bit dry.
- Serve the pasta in individual bowls or plates.
- Top each serving with the crispy guanciale and garnish with a handful of grated Parmigiano Reggiano cheese.