Berlin (dpa / tmn) – Every year, in the wild garlic season, I think that if I only knew a hidden place in the forest, I could harvest the wild garlic myself instead of buying it packaged in the supermarket. Last year I was invited to a friend’s house for breakfast and I had scrambled wild garlic.
It was super tasty, it just looked completely different. The leaves were much narrower. So I did some research. What we ate there was not wild garlic at all, but the so-called miracle garlic or Berlin garlic. I liked that again, that it is named after my hometown. And by the way, I have now found my little hidden corner at the great Müggelsee. Now I can harvest my miracle leek myself. Hurrah!
Ingredients for 4-6 people
1 bunch of vegetable soup including parsley, 250 g of red lentils, wild garlic (amount according to the desired intensity), 1 vegetable onion, 1 clove of garlic, 2 teaspoons of clarified butter, 1 cup of cream, 3 small. Cans of chopped tomatoes, 1/2 tube of tomato paste, 1 package of frozen Italian herbs, 100 g of goat gouda, 100 g of goat roll (cream cheese), about 15 lasagna sheets, salt and pepper
1. Preheat the oven to 180 degrees. Clean the vegetables from the soup and the garlic and cut them into very small cubes (approx. 3x3mm), chop the parsley from the vegetables in the soup and the wild garlic and also the onion, but cut them into smaller cubes. Boil the lentils in salted water for 7 minutes. They shouldn’t be completely done after that.
2. Heat clarified butter in a large, deep frying pan and fry the finely chopped vegetables with the parsley and wild garlic until the onion is translucent. Add the cream little by little and bring to a boil. Now pour the chopped tomatoes over everything, add the tomato paste and let it boil briefly together with the Italian herbs. Then add the lentils. The vegetables should still have some bite. Season everything generously with salt and pepper.
3. First, just cover the bottom of a pan with the sauce, then cover with lasagna sheets, cover again with the sauce and always alternately so that several layers are formed. A layer of sauce tops it off. Coarsely grate the goat gouda and pour it over the lasagna and crumble the goat roll between your fingers and pour that in too. Bake for 20-25 minutes, sprinkle with chopped wild garlic and serve.
Enjoy your meal! Did you really miss something in the recipe? Maybe ground beef? I promise you, no one will miss it on their plate.
More recipes at: https://kapitalkueche.blogspot.com
Kitchen Capital Blog