Sweet black garlic sauce, spicy smoked salmon and delicate truffle make a super 15 min dish.
Fermented garlic (AKA black garlic) has become my new obsession. I literally have one head a day spread on toast with some deli and cheese. So YUMMY!
Recently I have also started experimenting using it in several different recipes, so stay tuned if you want to find out how bonkers I went this time 😉
For today, I will share my first “experiment”, nothing too crazy or extravagant this time, just a simple pasta dish: truffle tagliolini dressed with a creamy sauce made with black garlic and crispy bacon!
The contrast between the sweetness of the garlic with the spiceness of the smoked bacon makes this dish TOP!
I am definitely going to make this again, and again, and…AGAIN!
- 3 black garlic heads
- 200 g truffle tagliolini
- 150 g smoked bacon (or pancetta)
- salt and ground pepper
- 1 tbsp truffle butter (or normal butter)
- 2 tbsp grated Parmesan cheese
I was able to find the truffle tagliolini in one of the many discount shops here in Shanghai! The truffle butter I bought back from Italy. If you cannot find it, you can replace it with simple butter adding maybe a few spices of black truffle, just to intensify the flavour.
Chop up the bacon
and fry it in a hot skillet. No need to add any oil, the fat from the meat will melt and will be totally enough. Set aside
Bring a pot of water to a boil and cook the tagliolini based on package instructions. Reserve about 1/2 cup of the cooking water into a bowl, add the pealed garlic, salt and pepper and let stand for 10 min. Then using an immersion blender purée into a cream.
Add the cooked tagliolini into the skillet together with the fried bacon, add the garlic cream and 1 tbsp of truffle butter. Stir until all the ingredients are well combined together.
Serve it up with a sprinkle of grated parmesan cheese.
Enjoy right away!