Mr. Alpenglow found some black garlic at a local market and has been brooding over its fate for days: Charred octopus with black garlic puree? Black garlic & gruyere mac and cheese? Since the days of healthful cooking are upon us, this vegetable-forward pasta shrouded in funky black garlic oil prevailed.
LINGUINE, BLACK GARLIC OIL, ARUGULA, RADICCHIO, PROSCIUTTO
(for 2 dinner servings)
1/3 package of linguine, cooked al dente
4-5 large handfuls of raw baby arugula
1 head of radicchio, sliced and sauteed
1/3 cup of prosciutto, minced and pan-crisped
about half of the black garlic oil (below)
juice from 1/2 lemon
kosher salt and freshly cracked black pepper
In a large bowl, combine the hot pasta with all the other ingredients, ensuring that most of the black garlic “sediment” in the oil is added. Season with kosher salt and (liberally) with freshly cracked black pepper. Adjust the other seasonings if necessary to achieve a bright (lemon), peppery, salty, and slightly funky (black garlic oil) flavor profile. Serve immediately.
for the black garlic oil:
1/4 cup of extra virgin olive oil
10 cloves of black garlic, peeled
2 cloves of white garlic, peeled
Heat the oil and the garlic over medium until the garlic is bubbling in the oil. Carefully transfer to a food processor and blend until smooth. Transfer to a small container. The black garlic oil can be sealed and stored in the refrigerator for several weeks.