John Myers
Contents
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Ingredients
Dip:
- 5 tbsp Olive oil
- 2 Garlic cloves chopped
- 0,5 Organic lemon juice
- 1 tbsp Freshly chopped rosemary
- Pepper salt
- 6 leaves Wild garlic fresh
- 220 g Cream cheese
- 160 g Sour cream
- 75 ml Cream
- 1 tsp Salt
- Pepper, pinch of sugar
Instructions
- Wash tubes in cold water, dry them. Mix a marinade from all the other ingredients and soak the tubes in it for at least 5 hours. Turn it every now and then.
- Before grilling, cut into the tubes, namely: Push a large, wide knife into the interior and cut the upper casing up to the knife. Then grill the tubes over very high heat for 2 minutes on each side and then push them to the edge of the grillage and let them get color for 4 - 6 minutes on less heat. Then serve immediately. When grilling in a grill pan, after the first 2 minutes, turn the heat down to a minimum for each side and let the tubes take on a little color for another 4 - 6 minutes.
Dip:
- Wash the wild garlic, dry and chop finely. Put together with all the other ingredients in a bowl and stir until creamy.
- If you only like the tubes pure, just sprinkle them with a little lemon juice and olive oil and season them with coarse salt and pepper from the mill.
- Serves with a fresh salad. In our case it was a salad of raw white and green asparagus with melon.
