Every year in February, I watch for the appearance of the first wild garlic leaves. I’m lucky to have a corner where they are quite early, and normally it’s during the February holidays that I make my first picking. Of course, depending on the year, it is more or less advanced. Inevitably, given the mildness of this winter, I made a very good picking from mid-February.
You may be wondering what wild garlic is. I explained everything to you in this article. These little leaves have a strong garlic flavor and can be cooked both raw and cooked. By typing “wild garlic” in the search bar, you can find many ways to cook it.
My favorite is the pesto. But, I still find the first leaves so tender and also a little lively prepared in this way. With pasta, it goes very well. On the other hand, as an aperitif, with breadsticks, it’s a bit heavy.
So, rather than serving it as a pesto, I prepared small waffles, which can be served as an aperitif. I love Liège waffles, and they are perfect in a savory version. And flavored with wild garlic, it’s a treat.
These waffles have the particularity of being prepared from a brioche dough and cooked in a waffle iron. It’s really really fun to do. They can be made a little in advance and slightly reheated by ironing them in the waffle iron. After that, all you have to do is garnish them with whatever you want. Country inspiration, with cheese, country ham and nuts. Or rather Italian inspiration with mozzarella, candied tomatoes and basil. Or why not with goat cheese, arugula and pine nuts… Anything is possible!
I prepared a version that you can discover tonight on my account instagram. The recipe will be accompanied by a nice surprise and more. If you’re not following me there yet, it’s time to correct this lack…
Liège waffles salted with wild garlic:
2 level tsp dehydrated baker’s yeast
370g T45 flour
15g caster sugar
2 eggs1/2 tsp salt
1 bunch wild garlic
do it very lightly cool down milk and add the yeast. To mix together.
In the bowl of the robot, add the flour, sugar, eggssalt and milk/yeast mixture.
Knead for 8 minutes at medium speed.
When the dough begins to form, add the soft butter in pieces without stopping the machine.
Finely chop the wild garlic and add it to the batter at the last moment. If necessary, finish the kneading by hand to distribute it evenly.
Leave to rise for about 1 hour 30 minutes in the closed bowl.
Heat the waffle iron.
Place the dough on a lightly floured work surface.
Form a ball then divide it into 24 to 32 pieces depending on the size you want for your waffles.
Spread a first ball with the flat of the hand, then make a ball. At the last moment I stretched it slightly to give a shape more oval than round.
Do the same for all the dough, cooking the waffles as you go. I cook them by 4. It’s quite fast.
Let cool before garnishing them as desired.
To finish: I chose to present these waffles as an appetizer. In the same way, you can also prepare slightly larger waffles and serve them for the meal, with a salad. The toppings suggested above are quite appropriate for this presentation.
I prepared 32 small waffles. If it’s for one meal, I’ll only make 16.
If you are not lucky enough to find wild garlic, you can also make plain waffles. Once garnished, they will also be very good, just with a little less garlic taste.