Black Garlic 3 Ways
Rated 5.0 stars by 1 users
Author:
Yash dani
Discover the rich, umami depth of black garlic with this versatile trio of recipes. Creamy black garlic pasta pairs cooked spaghetti with a smooth, velvety sauce, finished with parmesan and chilli flakes for a comforting yet bold bite. The fresh black garlic salad balances crisp lettuce, juicy cherry tomatoes, cucumber, and olives with a sweet-tangy dressing infused with black garlic powder. Completing the trio is a luxurious black garlic compound butter, blended silky smooth with flakey sea salt, perfect for spreading or cooking. Together, these three preparations showcase black garlic’s sweet, mellow flavour, making it easy to elevate everyday meals with gourmet flair.
Ingredients
For the Pasta:
-
200g Spaghetti (cooked)
-
3 tbsp Oil
-
2 tsp Flour
-
120ml Milk
-
2 tsp Black Garlic Paste
-
2 tbsp Parmesan Cheese (grated, for garnish)
-
1 tsp Chilli Flakes (for garnish)
For the Salad:
-
4-5 Lettuce Leaves (torn roughly)
-
8-10 Cherry Tomatoes (sliced in half)
-
1⁄2 English Cucumber (cut into triangles)
-
5-6 Green Olives (sliced)
-
2 tbsp Oil
-
2 tbsp Maple Syrup
-
1 tbsp Lemon Juice
-
1 tsp Black Garlic Powder
For the Compound Butter:
-
200g Cold Unsalted Butter
-
8-10 Black Garlic Cloves
-
1 tsp Flakey Sea Salt
Directions
For the Pasta, heat the oil in a pan and add in the flour.
Cook for a couple of minutes until the raw smell of flour dissipates.
Slowly pour in the milk, mixing constantly, so the flour paste dissolves well.
Let the sauce cook until it thickens, and then add in the Black Garlic Paste. Mix well.
Add in the cooked spaghetti and gently fold until all the spaghetti is coated well in the sauce.
Serve immediately and garnish with the grated cheese and chilli flakes.
For the Salad, mix together the lettuce, tomatoes, olives and cucumber in a large bowl and set aside.
Whisk together the oil, maple syrup, lemon juice and Black Garlic Powder, and pour over the salad.
Serve immediately and enjoy!
For the Flavoured Butter, blend together the butter and the Black Garlic Cloves, until a smooth paste is formed.
Use as desired, or wrap in parchment paper and store in the fridge.