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Smoky-sweet black garlic can perk up pasta | The Honolulu Advertiser | Hawaii's Newspaper


By Wanda A. Adams
Advertiser Food Editor

Posted on: Wednesday, June 24, 2009

TASTE
 Smoky-sweet black garlic can perk up pasta

 • Black and bold
Hawaii news photo - The Honolulu Advertiser

Depending on how much you enjoy black garlic's flavor, you can use as much as the recipe calls for or you can use less. It also can be delicious on pizza or potatoes.

WANDA A. ADAMS | The Honolulu Advertiser

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Black garlic — whole garlic that's been fermented in a controlled environment that causes it to change color and develop a sticky sweetness that's truly surprising — has captured the attention of many chefs in the past year or so.

We can see why: The flavor is intriguing and the stark color adds interest to dishes.

A number of chefs around the country have found black garlic most simpatico with Mediterranean dishes. We tried it first in a very simple pasta. This recipe calls for a lot of black garlic so that the flavor is quite pronounced. Use less if desired. The flavor it lends to the dish is not overly garlicky but rather kind of smoky-sweet.

BLACK GARLIC WITH PASTA

  • 8 ounces fettuccine or linguine

  • 1 tablespoon each butter and olive oil

  • 15-20 grape or cherry tomatoes, halved

  • 3 tablespoons minced parsley

  • 1 ounce (about 12 cloves) black garlic, chopped

  • Salt and freshly ground pepper to taste

  • 3 tablespoons shaved Parmesan cheese

    In a large pot of briskly boiling, salted water, boil pasta according to package directions. Meanwhile, in a large sauté pan, melt butter and heat olive oil over medium heat. Add tomatoes, parsley and black garlic and stir, sautéing for 2-3 minutes. Drain pasta and place in sauté pan with black garlic mixture, stir and toss to mix well. Turn into warm serving bowl and sprinkle half the cheese in the bowl. Mix cheese in. Sprinkle with remaining cheese and serve.

    Makes 4 servings.

    Per serving: 180 calories, 8 g fat, 3 g saturated fat, 10 mg cholesterol, 100 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g sugar, 6 g protein

    Ideas for using black garlic:

  • In a food processor or blender, puree black garlic with a little olive oil (just enough to make a mixture loose enough to drizzle) and a pinch of salt. Dot hot boiled, steamed or roasted potatoes with black garlic puree. (Inspired by Ubuntu restaurant.)

  • Top an unbaked pizza with olives, roasted sweet peppers, cheese, sliced fresh tomatoes, a scattering of black garlic and a drizzle of olive oil. Bake on a pizza stone that has been heated in a 500-degree oven for 45 minutes. (Idea from Kelly Bennett.)

  • Add black garlic to a standard beurre blanc, a classic butter sauce. In a heavy saucepan, combine 1/4 cup white wine, 1/4 cup fresh lemon juice, 1 tablespoon minced shallots or onion, 2 cloves minced black garlic, 1/4 teaspoon salt and 1/8 teaspoon ground pepper and boil until reduced to about 1 1/2 tablespoons.

    Remove from heat and immediately beat in 6 ounces of sliced, chilled butter until it forms a creamy paste. Set saucepan over lowest possible heat and beat in 6 ounces more chilled butter, one piece at a time. Taste, season with salt, pepper and a squeeze of lemon, if desired.

    Or make a brown butter: Melt 1/3 cup butter over medium-high heat, swirling frequently and watching carefully as it turns a deep golden brown (do not burn!). Remove from heat, swirling and add 2 cloves minced black garlic and a teaspoon of white wine. (Inspired by Eric Ripert of Le Bernardin.)
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