Garlic Scapes

I was able to try something new this week...garlic scapes. I grew elephant garlic last year, but this year have elephant garlic, hardneck, and softneck garlic. I have been watching the scapes emerge for the last week or so, and last night harvested some for dinner. Yummy! I made shrimp scampi, and made a compound butter with minced scapes.  I made sure to put some in the freezer for later use.

Chris has scapes with him at the market today for sale. We will see how that goes. They are rather strange in appearance, but such a great mild garlic flavor. With such a limited quantity and such a short season for them I am sure those that recognize them will snatch them up.

I was looking for ways to use them yesterday, and I think this will be my next try with the scapes.

Garlic Scape Carbonara

serves 4

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).Serve immediately.
Source http://sarahscucinabella.com/