Hello! There is a soft breeze in the air that gently touches flowers, trees, foliage in the garden today and nature is in a mesmerizing dance of light. Small pink flowers of wild garlic (allium), resembling tiny bright cups among lush backgrounds of artichokes plants, softly move and humbly bend on their own thin long stalk in a gracious bow. Inspiration! I just came up with the idea of making an old recipe belonging to Southern Italy culinary tradition: ‘Spaghetti alla Carrettiera’.
As well as being one of the main and mostly used ingredients in gastronomy, garlic has also been known for centuries for its therapeutic benefits. Indeed, in the past, its intense taste was wonderfully much appreciated both as remedy and in the kitchen. Actually, it seems that in the old Egypt, the slaves, who built the pyramids, used to have garlic in plentiful quantities, in order to feel themselves stronger and healthier. What is more, it was found out that in the tomb of Tutankhamen, bulbs of garlic were there, perhaps in order to keep evil spirits far away. Even Hippocrates, the father of medicine highly recommended garlic for its medicine benefits. Pliny the Elder in his well known Historia Naturalis made references to the garlic for its therapeutic qualities. In the Middle Age, physicians used masks stuffed with garlic to protect themselves from diseases. During the First World War, the garlic was widely used for disinfecting wounds carefully, when there was lack of conventional antiseptics. In addiction to all this, garlic is an excellent vasodilatator, since it lowers the blood pressure and it helps to prevent heart illnesses.
If in the Chinese cuisine, garlic and ginger are considered the most important fragrances, both for the Indian and West cuisine, garlic adds taste to all different kinds of meat, fish and vegetables dishes. It is a privileged ingredient for the Mexican and South-American cuisine and also for the French cuisine, where it is possible to enjoy garlic fragranced butter, mayonnaise and soup.
As for the Italian dish, ‘Spaghetti alla Carrettiera’, the traditional recipe specifically coming from Eastern Sicily and widely spread everywhere in Southern Italy with all its own variations, we can point at it as representative of simplicity, since, it is very easy to make and based on very few ingredients that mostly we have in our kitchens. At this proper, garlic is one of those ingredients that we use quite every day.
First of all, chop fresh parsley and garlic and fry gently in some extra-virgin olive oil. Add rings of onion, hot pepper and a sprinkle of oregano. In the meanwhile, cook spaghetti in boiling, salted water. Even though it is a very simple recipe, the ingredients have been carefully chosen, for keeping the high quality of the dish. So, here we have artisan ‘spaghetti alla chitarra trafilati al bronzo’, which are excellent for their rough surface that holds all different kinds of condiments and they taste perfect when ‘al dente’. Drain the water (save just a little of it, in case you have to add later on in the cooking process) and pour spaghetti in the pan, where you fried chopped parsley and garlic. If spaghetti look dried, then add little of that water you saved before and keep on cooking shortly on high flame. In the end, after removing from the stove, serve spaghetti very warm with a sprinkle of fried golden breadcrumb and ‘buon appetito’!