White Garlic
フランス食材情報
フルーツ&ベジタブル

Drôme white garlic PGI

Grown in the region between Vercors and Provence, the distinctive Drôme white garlic PGI is fresher, milder and sweeter than other garlics. It comes from local varieties and plants that are planted, harvested, dried and packed in this geographical area of production. 

Auvergne - Rhône-Alpes
生産地域
オーヴェルニュ-ローヌ-アルプ

基本情報

Drôme white garlic PGI is a fall garlic, produced from two historical local varieties: Messidrôme and Thermidrôme. Nowadays, an organic version is also available.

Introduced by the Romans, who recognized its fortifying properties, garlic has existed for several centuries in this region situated between Vercors and Provence, as evidenced in a 17th-century book by Olivier de Serres, which references its production. Drôme garlic was spared from the diseases that affected other garlics in the 1960s, so became the reference for resistant varieties and helped revive garlic cultivation nationally. Today, 85% of French certified garlic plants originate from this region. Its characteristic sunshine and wind create favorable conditions for growing Allium sativum. The cloves are planted between October and December, with the fresh garlic being harvested in May-June, and dry garlic being available at the end of June. The windy climate means that the plants can be dried quickly, which is better for storage. Throughout the cropping cycle, producers must draw on their experience to judge the maturity of the garlic before it is harvested, and then the degree of drying. Next, the bulbs are sorted, and the soil and outer skin removed.

Character 特徴

Visual 外見 Large, pearly white bulb, sometimes with purple streaks.
Taste 味わい Fresh, slightly sweet flavor, milder than other garlic varieties, with a less persistent aftertaste.

Nutrition and benefits 栄養価と効用

Garlic is recognized as a real health food. It is a source of vitamins C and B6, as well as phosphorous, potassium, manganese, selenium and iodine, and contains organosulfur compounds, phenolic acids and flavonoids.

Editor's Note エディターズノート

« The well known Provencal dish aioli means "ail" (garlic) and "huile" (oil) in the Provencal dialect. They are the main ingredients in the sauce from which the dish takes its name. It is served accompanied by vegetables, cod and boiled eggs. »

How to use

保存方法

丸ごとのままなら、光を避けた乾燥した風通しの良い場所で数ヶ月間保存できます。にんにく片の場合は1週間ほどしか保存できず、切った後は冷蔵保存が必要です。

調理のヒント

IGP ドローム産P白ニンニク は、フレッシュ状態ではバラで、ドライやセミドライ状態ではバラだけでなく、ネット、束、ケースで売られています。


調理しても、生でも、おいしくお召し上がりいただけます。皮を剥いたら、ガーリックプレスでプレスするか、ナイフの平らな部分で押しつぶします。ドライニンニクの場合は、消化に悪い芽の部分を取り除いてください。ニンニク片の真ん中を切ると簡単に見つかります。お肉のローストに使う際は、皮を残したまま調理します。

食べ方のヒント

にんにくは、あらゆる料理をひきたてます。
パセリとバターと一緒に混ぜればエスカルゴバターの出来上がり…エスカルゴや貝に詰めてどうぞ。
パセリ、レモンの皮、アンチョビと混ぜ合わせると「グレモラータ」の出来上がり。仔牛のすね肉の煮込み料理「オッソブーコ」や白身のお肉、パスタに合わせてお愉しみいただけます。
皮をむいて茹でたにんにくをピューレ状にし、お肉やお魚に添えてもよいでしょう。
それからもちろん、アイオリには欠かせません。
 

Paring ペアリング

Mediterranean vegetables, potato, pasta, fish, shellfish.



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AOP ニヨンス産ブラックオリーブ
AOP ニヨンス産ブラックオリーブ