The pink garlic from Lautrec is particularly aromatic, but not acrid. It is sweet and spicy at the same time and its aroma unfolds in a subtle way without overpowering the other ingredients in the dish.
It is also known for its long shelf life. At a constant temperature of around 12 to 15 °C in a dry, well-ventilated warehouse, it will keep for a whole year without any problems.
We celebrate his new harvest every year and look forward to being able to offer the fresh product for a few weeks from the beginning of August. Our employee Jens has prepared three delicacies from it for our garlic festival, the recipes of which we are sharing with you here so that you can enjoy them at home too.
Be inspired and don't be afraid of too much garlic - for once, the principle "less is more" doesn't apply here!
1. Aïoli – Garlic Mayonnaise
Ingredients:
- 2 bulbs of garlic
- 2 medium waxy potatoes
- Salt
- Vinegar, e.g. Leblanc Champagne Vinegar , or lemon
- Grape seed oil , e.g. that from Leblanc
Preparation:
Peel the potatoes and cook slowly (this will preserve the starch). Allow to cool and then puree with the hand blender together with the raw garlic.
Add a good dash of vinegar or lemon juice and a pinch of salt and finally make mayonnaise with grape seeds.
→ The Aïoli goes well with everything you can imagine. Traditionally, they are simply eaten with steamed vegetables such as potatoes, carrots, leeks, beans... There are no limits to your imagination and your desires!
2. Confit Garlic
Ingredients:
- Garlic to taste
- Grape seed and olive oil , e.g. from Leblanc
- honey
Preparation:
Divide the garlic into its individual cloves, peel and then sauté briefly but really hot. Now add a mixture of grapeseed and olive oil to the pan so that the garlic is completely covered.
Simmer on a very low flame for 4 hours. The oil should only be so warm that you can put your finger in it. Keep testing this. If the oil has become too warm, remove the pan from the fire, if it is too cold, put it back on. If you have a kitchen thermometer, you can skip the finger trick. Then just make sure that the oil does not get hotter than 35°C.
If you want to serve the garlic fresh, pour off the oil after the 4 hours and catch it to prepare other delicious things with it (such as the delicious bread salad, see below). If you want to store the garlic confit earlier, place it in a mason jar with the oil, making sure the garlic is completely covered with oil.
For the version with honey: add honey to the fried garlic and caramelize it. Then proceed as described.
> The garlic confit is intended for seasoning, although it can also be eaten on its own. For example, it is ideal for refining vinaigrettes and other sauces. This makes the sauces spicy, but not hot, but even a bit sweet.
3. Bread Salad with Garlic Oil
Ingredients:
- White bread from the day before
- spring onions
- Tomates de Marmande (we have semi-dried tomatoes. Classic dried tomatoes will do, too, but they're saltier and less juicy)
- Capers (we also have them)
- Olive oil with confit garlic / garlic oil
- Salt
- Vinegar
- Allspice d'Espelette
Preparation:
Chop the spring onions and the Marmande tomatoes. Mix with capers and toast in a pan and set aside. Cut the white bread into bite-sized pieces, heat the olive oil (or the garlic oil you used when making the garlic confit) in a pan and sear the pieces of bread in it, as you would when preparing croutons. Add salt right away, otherwise the bread won't absorb the salt as well.
When the bread is brown enough, add the spring onion, tomato and capers mixture, season with vinegar, oil (either the garlic oil that came out when confiting the garlic, or olive oil mixed with confit garlic) and Piment d'Espelette . Spice up with basil, parsley or coriander to taste.
Tip: If you want the bread to stay crisp, let it cool before mixing it with the rest.
> The bread salad tastes great with pan-fried dishes.
All recipes are available as a print-friendly PDF here.
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Our wine recommendation: we think that pink garlic from Lautrec goes particularly well with rosé wines and of course rosés from Provence are best of all ... because you can actually always rely on the old rule of thumb that wines from the same region should always accompany all dishes region wonderfully fit. Of course, this also applies to cheese!
More impressions of our festival:
