inthekitchen
Creamy Black Garlic
Pappardelle
Black garlic adds sweetness
reminiscent of balsamic vinegar.
INGREDIENTS
Sauce
4 cups whipping cream
1 bulb black garlic, available
at De Luca’s Specialty Foods
1 cup of mushrooms per
serving of pasta
Salt and pepper to taste
Assembly
Pappardelle or pasta of your
choice
1 chicken breast per serving
of pasta
38
ciao! / dec/jan / two thousand eighteen
METHOD
Sauce
1. Remove all outer skin from the
black garlic cloves.
2. Place garlic cloves, whipping
cream, and seasoning in a
food processor and blend until
combined.
3. Adjust seasoning as needed.
4. Cook pasta noodles of choice.
5. In a skillet, sauté mushrooms in
2 tablespoons of butter for each
portion of pasta.
6. In the skillet over med-high
heat, warm up pasta sauce with
mushrooms so it’s hot.
7. Toss cooked noodles with the
hot pasta sauce.
8. Plate pasta in a big bowl
and serve with freshly grated
parmesan cheese and freshly
sliced scallions.
Assembly
1. Pre-oil barbeque grill.
2. Place thawed chicken breast on
grill.
3. For fancy cross hatch grill
marks, turn chicken 90 degrees
after 2 minutes.
4. Grill until fully cooked but still
juicy.
5. Rest for a couple of minutes
before slicing.
6. Place on pasta.
Yield 8 servings of sauce