1. sweet garlic sauce. Nola’s consists of ground roasted garlic, almonds and pine kernels mixed with fatty broth and seasoned with sugar and cinnamon. He recommended serving it with goose. 2. tender garlic prior to the growth of the stem or the bulb. 3. wild leek. See ajo and puerro. [Nola. 1989:xlii-1]
Duck with Garlic Sauce
Photo by: Magalle L’Abbé
RECIPE: GARLIC SAUCE FOR GEESE ADAPTED FROM NOLA xlii-1
AJETE PARA ANSARONES
(It can be used on chicken.)
3-4 garlic heads
6-8 tsp olive oil
1 lb pine kernels
½ lb peeled almonds
2 c broth
4 oz sugar
1 cinnamon stick
2 tbsp rosewater
Preheat the oven to 400°F/200ºC
Peel off the outer layers of the garlic skin on the garlic heads, leaving the skins of the individual cloves intact. Cut off ¼” - ½” of the top of the cloves, exposing the individual cloves of garlic.
Put the garlic heads in a baking pan; pour a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake 30-35 minuntil the cloves feel soft.
When garlic has cooled enough to handle pierce the skin around each clove with a small knife. Pull or squeeze the garlic cloves out of their skins.
Taste a clove; and if too strong put them all in a pot of water. Bring it to a boil and remove cloves. Grind pine kernels, and almonds in a mortar or food processor. When more than half ground, add garlic and continue grinding until the consistency is like a paste. Stain broth through a cheesecloth. Put it in a pot on simmer. Add sugar and a cinnamon stick tied with a thread. and soaked in rosewater. Add the nut and garlic mixture and cook until thickened, about one hour. Remove the cinnamon stick and serve with goose. See alcatraz, ánsar, ansarón.