Wild European Garlic

Bärlauch!

They have this wild plant that grows here in the spring that I don’t believe we have on our continent.  It is pronounced like a bear, and that is the literal translation as well, “Bear-garlic” or “Bear-Leek”

It tastes a bit like Garlic and a bit like an onion or a leek.  It is offered in all the restaurants  now…in soup, as pesto and in gnocchi.  Apparently the English term is “Ramson,” but I had never heard of it until Christine explained it to me.  With a quick Google search, recipes abound.  I don’t have  food processor, though, so I thought I would just chop it and put it on pizza…

Being that one could go pick this out your back door, it only costs a Euro for this huge bunch...

Being that one could go pick this out your back door, it only costs a Euro for this huge bunch of leaves…

This is in NO way a fancy-schmancy-cooking blog, but the pizza came out so good, I just had to share.  And, it is about all I have time for today…

fancy-schmancey picture of pizza ingrediants, missing the tomatoes and fresh mozz!

fancy-schmancey picture of pizza ingredients, missing the tomatoes and fresh mozz!

Again, thanks to Christine, our neighbor, for finding me pizza crust…you can’t imagine the difficulty of searching the refrigerated section with a hyperactive toddler for things when you can’t read the labels…there was no way I was going to try to make my own, finding yeast was more than I could bear.  Who would have thought it would say “Blech” on it!? Thankfully, this one is made with all natural ingredients and was DARN good!

I barely got a picture of the pizza before it was inhaled by our little family of 2 and 1/4! Here, one remaining piece.

I barely got a picture of the pizza before it was inhaled by our little family of 2 and 1/4! Here, one remaining piece.

Watch out, Rachel Ray….Bärlauch-Margarita pizza is here to stay. Well, at least through spring!…

yours in cheesey-leeky-yumminess,

Kim

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