We received a head of black garlic in our CSA market basket and made the Black Garlic pasta recipe from Cooking on the Weekends. The flavor
We enjoyed the black garlic enough, we looked at what was involved in making our own. I used Joshua Weissman’s method with the folding proofer to run 10 heads of garlic (most of a Costco bag). After week four, I started checking cloves. The first group of black ones – enough to make another batch of Black Garlic Pasta – took about six weeks. The remaining eight heads are back in the pot at 60C for another few weeks.
Black Garlic Pasta (Source: Cooking on the Weekends)
- 1 pound pasta
- 3T oil
- 3/4 C shallots, chopped
- 1/2 C black garlic (two heads, peeled, roughly chopped – it will be very squishy)
- 3/4 C dry white wine
- 3T butter
- salt and pepper to taste
- Grated Parmesan cheese
- Boil the pasta until it’s al dente.
- Heat a large sauce pan on medium-low. Add olive oil and butter. Sauté the shallots until they start to brown, about 5-7 minutes. Add black garlic and stir. Add the wine and turn the heat to high. Cook until the mixture is reduced.
- Add the cooked pasta to the pan and gently toss everything together. Season to taste.