Black garlic, although a rarity in the US, is much more utilized in Korea. Black garlic, unlike regular garlic, does not have a pungent smell at all. Instead it smells of softly caramelized onions and it taste so sweet. This sweetness pairs very well with dairy, hence the cream sauce here. And I also highly recommend using it as a spread in a sandwich because it is awesome. And don't be scare of the peel, you can just fish it out after the dish is done. We do the same Thai dishes and its never caused a problem for me.
- Daisy
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I
discovered black garlic at Trader Joe's around the same time as my
mom. At first it just really freaked me out but of course, that just
meant I had to buy a couple packs. Despite my initial hesitation, the
second I peeled one of the cloves and tasted how wonderfully mellow and
sweet it was, I was hooked.
After
my mom made this pasta for my sister, and she couldn't stop raving
about it for weeks, I had to try it so during one of my weekends home,
my mom made the dish for me and my sister was totally right not to shut
up about it for weeks. Its now a staple in my mom's repertoire.
In
Asia, black garlic is perceived as more of a health food and is much
more commonly found but not so much in the US so if you can't find it in
your grocery store but are curious, here
is a link to a method from the genius Bar Tartine for homemade black
garlic. It only requires patience and a rice cooker. Don't have a rice
cooker? GET ONE. I swear it is an amazing investment, especially if
you eat rice quickly. Seriously, slaving over a stove for rice is SO
last century. There are even some versions now that can bake bread,
cakes, make omelets, and cleans your kitchen! Okay, jk about the last
one but still, an amazing investment.
A
couple tips for this recipe. First, when the recipe calls for finely
chop the onion, we mean it because there are plenty of recipes where
pieces of onion are fine, and even recommended, but it is not in this
recipe. Both the onion and the black garlic should be melted into the
sauce so make sure both are very finely chopped, if not minced. Second,
the black garlic is super soft so mincing it is a pain in the A**. I
have never had to foresight to do this since this recipe is usually one
we make last minute, but I would try freezing it (in cloves instead of
the entire bulb would be faster, I would imagine) for maybe 10 minutes
to see if that is easier. I do this to bacon and it makes life so much
easier. If anyone tries this please let me know how it goes. I don't
think it should affect the flavor at all. If I do try this in the near
future, I will definitely update you.
- Darin
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BLACK GARLIC PASTA
INGREDIENTS:
6oz. Any kind of pasta that you like, but longer pastas are recommended1 head of Black Garlic, peeled and minced
2 T. Butter or Olive Oil
4 oz. Onion, finely chopped
4 oz. Chopped Pancetta (can substitute bacon)
1 cup Heavy Cream, room temperature
1/4 cup Parmesan Cheese
Pinch of Salt
1/4 t. Chili Pepper (optional)
5 dashes of Worcester Sauce
A splash of pasta water
1) Bring a pot of water to boil, add plenty of salt and cook the pasta according to the directions for al dente pasta. We recommend a long pasta for this recipe and reserve about 1/4 cup of pasta water for later.
2) In large pan melt butter/heat up oil on medium heat, then fry the pancetta until fragrant and crispy. Remove the pancetta onto a paper towel-lined plate and add the finely chopped onion into the butter/oil and pancetta fat and cook until translucent. Don't forget to season.
3) Add chili pepper, if using, then stir in black garlic and saute until it melts into the onion sauce.
4) Pour in the cream and turn down the heat to low and let it thicken for 3-5 minutes. Add the al dente pasta and the cheese. Taste and season as needed. If the sauce is a little thick, pour in a good glug of the pasta water.
5) Don't forget to serve!
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