Thursday, August 2, 2012

Sweet treat from Ashkelon

Guess what is this? Onion? Garlic? It has bulbs and 2 cloves, and has a taste of sweet onion and mild garlic?

It is cheap and I found it at one of the Oriental market where I am going at least once the week for new sources of inspiration for both my cooking and writing.

I took note carefully of the Latin name - Allium Ascalonium - of this colourful vegetable - I loved a lot the shades of red brown.

The short history of it is the following: Ascalonium is the latin name of the city of Ashkelon, situated i the West of the state of Israel. It was brough to Europe by the Crusaders but it is still not very much known and used in recipes. 

We used it for the mix of vegetables used for rice pasta, together with mushrooms and oil, and despite the worries of some anti-spicey food members of the family, the final taste is very fresh and pleasant. Maybe the most difficult part of the relationship with those shallots, you need to make some efforts for peeling it. But, don't worry, you will not need to cry too much.

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