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SPAGHETTI WITH BLACK GARLIC CREAM ITALY
AND FLAVORFUL MOZZARELLA SAUCE
AND FLAVORFUL MOZZARELLA SAUCE
Spaghetti with black garlicThe recipe
Servings: 2 people
Ingredients:- 300 g spaghetti
- 4 tablespoons extra virgin olive oil
- 3 cloves fresh white garlic
- 5 cloves Italian black garlic
- 3 anchovy fillets
- salt
- parsley
- half a bouillon cube
- chili pepper (optional)
- For the mozzarella cream:
- half a fresh mozzarella
- a sprig of parsley
- a pinch of salt
- a drizzle of extra virgin olive oil
- two tablespoons pasta cooking water
Ingredients:
- 300 g spaghetti
- 4 tablespoons extra virgin olive oil
- 3 cloves fresh white garlic
- 5 cloves Italian black garlic
- 3 anchovy fillets
- salt
- parsley
- half a bouillon cube
- chili pepper (optional)
- For the mozzarella cream:
- half a fresh mozzarella
- a sprig of parsley
- a pinch of salt
- a drizzle of extra virgin olive oil
- two tablespoons pasta cooking water
PROCEDURE:
- For the black garlic cream italy
In a large pan (where you will later toss the pasta), put 4 tablespoons of oil and the fresh white garlic cloves roughly chopped to flavor the oil. Crush them a little while they are sautéing and as soon as they are golden, remove them; add the anchovy fillets, let them dissolve and add the black garlic cloves cut into large pieces over very low heat. Let them dissolve slowly and gently, if necessary add a tablespoon of pasta cooking water. For those who wish, this is the time to add a bit of chili pepper. Turn off the heat and set aside.
In a blender cup, put half a fresh mozzarella, a pinch of salt, a drizzle of extra virgin olive oil, a sprig of parsley and two tablespoons of pasta cooking water. Blend with an immersion blender until the mixture is smooth and creamy.
Bring about 1.5 liters of water to a boil with a bit of salt and half a classic kitchen stock cube (if you want you can also prepare a homemade vegetable broth), when it boils add the pasta and cook it for half the time indicated on the package. Drain it and toss it in the pan with the black garlic and anchovy sauce. Toss the pasta with its broth (adding a little at a time) until it finishes cooking. This way a nice creamy sauce will form. Plate and top the pasta with a generous spoonful of mozzarella cream, and a bit of chopped parsley. Serve hot.
©All rights reserved
All rights reserved
Elisir aglio nero Italy