If you've never had them, they have the mild pungency of garlic but a texture like that of asparagus stems which makes them quite versatile.
2 garlic scapes (sliced real thin)
1 carrot (grated
1/4 cup grated parmigiano-reggiano
Heat the broiler.
Mix the ingredients. Heat a skillet at medium low heat. Toss in the mixture. When barely set (30 seconds) stick under the broiler for about 2 minutes.
You will need to keep checking when it's done otherwise it will burn. The bottom will set automatically because of the residual heat from the skillet.
The CC had garlic scapes so the idea of a garlic scape risotto was never far from his mind.
To add to the rustic taste, some mushrooms would be ideal. The CC happened to have large Chinese shiitake mushrooms which would augment the taste of the garlic scapes with their earthy flavor.
However, the dish would be too monochromatic visually and texturally incomplete so to punch it up a notch, the CC thought about adding a truffle breadcrumb topping. The truffles would complement the earthiness of the garlic scapes and mushrooms and add a textural component to the dish.
The silky risotto punched up with crunchy salty breadcrumbs is a wonderful early summer delight.
1 cup carnaroli rice
4 garlic scapes (cut into medium pieces)
1 head spring garlic (diced fine)
4 fresh Chinese shiitake mushrooms (cut lenghth-wise into thick strips)
2 cups white wine (one for the recipe, one for the chef)
3 cups broth
1 cup grated parmigiano-reggiano
Fry some breadcrumbs in olive oil and set aside on a paper towel to drain. When cool, add in some truffle salt and powder with a mortar and pestle.
The recipe follows the standard risotto template. Bring the broth to a boil and keep warm at a very low simmer.
In a separate pot, heat up some olive oil and fry the spring garlic at a medium heat (4 minutes.) Add the garlic scapes and fry for a bit (2 minutes.) Add the mushrooms and the rice, and fry for a bit (4 minutes.) Add the salt and pepper
Toss in the white wine and deglaze. Add a ladleful of the hot broth, and keep stirring. When the broth gets absorbed, add another and keep stirring. Broth and stir, broth and stir.
Towards the end, toss in the parmesan for the mantecura.
Serve with the truffle-breadcrumb topping.