~ For even more luxuriousness stir in a little more butter. I added my lovely smoked black pepper from Nature Kitchen but just freshly ground black pepper would be good too. ~ Grate in plenty of parmesan then taste and season. Continue doing this till the rice is tender but with a little bite and is coated with an unctuous sauce. Everything else is just letting it sit at home while you live your life. ~ Gradually add the hot stock a little at a time and cook, stirring continuously, till there is very little left then add some more. It only takes 10 minutes of active time to make black garlic. ~ Add the wine and cook, stirring, over medium heat till it has all disappeared (not really – it’s in the rice!). ~ When the butter has melted add the rice and stir till thoroughly coated with buttery goo. ~ Cook the shallots gently in the olive oil till they are translucent. ~ Taste and season – freshly ground black pepper is great with this – stir in some of the crisp crumbs and top the pasta with the rest.Ģ (or 3 or 4) black garlic cloves, peeled and sliced ~ Stir together the pasta, the blue cheese mixture and the reserved cooking water. ~ Set aside about 60 ml of the cooking water then drain the pasta. ~ Cook the tagliatelle according to instructions on the packet. ~ Chop or crumble the cheese and mix together with the black garlic and the second tbsp of oil. These crisp crumbs are known as Pangrattato, read more here. Either dry fry till crisp and golden or bake for a few minutes in a hot oven to achieve the same end. ~ Drizzle the first tablespoon of oil over the breadcrumbs and toss together. Serves 1 – just double up if you have foodie friends.Ī slice of great bread, coarsely crumbledħ5g Saint Agur cheese (or any other leftover blue cheese)Ī clove or two of black garlic coarsely chopped or equivalent in paste Tagliatelle with Black Garlic & Blue Cheese ~ the taste of black garlic goes surprisingly well with eggs so try spreading it on toast for poached eggs or perhaps onto your soldiers! Here are lots of ways to cook eggs, all of which go well with black garlic. You know when you are scrambling eggs and they are just about perfect? Immediately they reach this point stir in some cold butter (in this case black garlic butter) which will not only enrich the eggs but will stop them cooking any further and keep them perfect. Add a splash of red wine, beef stock or even water to the pan and boil, scraping the pan to dissolve any meaty juices, and when there is just a tablespoon of sauce left quickly stir in a knob of the butter till emulsified and pour it over the steak. ~ after pan frying steak set the meat aside somewhere warm to relax and make a delicious pan sauce. ~ top a steak with a slice or two of the chilled butter, or, even better … ~ swirl a little on top of a bowl of mushroom (or other) soup ~ add to mashed potatoes – particularly good with steak
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