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1
Put A ingredients into a cold frying pan.
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2
Place over a low heat.
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3
Cook slowly until the garlic and Japanese leek infuse their flavour into the oil.
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4
When the bottom parts of the garlic and Japanese leek soaked in oil are golden brown, turn over.
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5
If they are not cooked evenly, swap the positions.
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6
After turning over Step 2, add the B ingredients.
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7
Cook slowly over a low heat.
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8
Anchovies are going to melt down slowly.
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9
When the garlic and nagaimo are tender, turn the heat off.
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10
Stir quickly and check the taste.
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11
Season with the C ingredients.
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12
[Additional note] Even if you use the same amount of anchovies, the amount of salt which the ingredients will absorb differs according to the timing at which you add the anchovies.
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13
According to one user, you can season the ajillo by adding a little chopped anchovies along with the C ingredients in Step 4.
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14
When it tastes the way you like, add the Italian parsley and bring back to the boil quickly.
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15
Sprinkle with coarsely ground black pepper and serve while very hot.
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16
Serve with French baguette.
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17
I love this sweet and soft Japanese leek.
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18
Japanese leek is a staple ingredient for my ajillo dishes.
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19
You won't believe how tender and fluffy the nagaimo will be...for ajillo, I prefer nagaimo to potatoes.
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20
Usually you add chopped garlic to ajillo but I like it with them as whole cloves because they will be fluffy and tasty.
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21
It is a great combination with anchovies.
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22
I usually serve ajillo in the same dish I cooked with.
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23
Or you can make a large batch and divide into small ramekins.
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24
You can use any dishes you like to serve this.
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25
for ajillo with Japanese leek, dried tomatoes and seafood in a 10 cm pot.
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26
Look at this recipe to know the resultant quantity you will make.
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27
[Additional note] The amount of olive oil in Step 1 is suitable for a 20-cm grilling pan, and this covers half of the 2 cm in diameter Japanese leek.
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28
By adding the nagaimo later in this recipe, plenty of oil will be left in the resultant dish as in the profile photo.
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29
Add more oil if you like.
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30
If you add more oil, add more anchovies too.has more oil.
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31
Adjust the amounts accordingly ...
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32
I used whole cloves of garlic but use chopped garlic if you prefer.
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33
If so, reduce the amount to 2 cloves.
