Wild garlic organic-GRTA

An Argentine classic, but with a local twist

For 2 dishes, this recipe contains:

2 rump steak steaks

2 bunches of wild garlic

1 bunch flat-leaf parsley

2 baby onions

1 lemon

In addition, what you will need:

Salt and pepper

130 ml of olive oil

2 tbsp. red wine vinegar

½ bunch fresh oregano

1 food processor

Preparation:

1. Finely chop the wild garlic, fresh oregano and spring onions.
2. Squeeze and remove the lemon zest.
3. In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
4. Heat a skillet over high heat and sear the meat to desired doneness.
5. Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
6. Serve the sauce over the sliced meat and sprinkle with salt.

It's ready!

MagicTip: for a spicy touch, add 1 to 2 small red peppers to the wild garlic chimichurri.

Allergens: contains garlic and meat.

An Italian classic, but with a local touch

For 6 servings, this recipe contains:

40 g shelled hazelnuts

100 g bear garlic

40 g grated Parmesan cheese

500 g of spaghetti molded in bronze 

In addition, what you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. Boil the salted water for the pasta.
3. Add the pasta to the boiling water and cook as directed.
4. In the container of a food processor, add all the ingredients for the pesto.
5. Blend until you have a smooth and homogeneous sauce.
6. Bind the sauce to the pasta, using a ladle of pasta cooking water and adjust with more or less olive oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds, gluten and dairy products.

Direct from field to plate

For 6 portions, this recipe contains :

40 g shelled hazelnuts

100 g wild garlic

40 g grated Parmesan cheese

In addition, you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the pesto ingredients: wash and spin dry the wild garlic and shell the hazelnuts.
2. In a food processor, add all the ingredients for the pesto.
3. Blend until you have a smooth, creamy sauce.
4. Adjust with more or less oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds and dairy products.