Did you know that garlic can be… black? Yes, indeed, there is a variety of garlic with an ebony color and an incredibly sweet and aromatic flavor, with hints of licorice and balsamic vinegar. This ingredient, rich in beneficial properties, is the star of a recipe that will win you over at the first taste: black garlic and Salva Cremasco spaghetti. For this recipe, I chose to use whole wheat spaghetti, for a touch of rusticity and more fiber. The dressing is a real treat for the palate: a velvety and fragrant cream, where the sweetness of black garlic blends with the slightly acidic notes of Salva Cremasco. Speaking of Salva Cremasco, being from Lombardy, I couldn’t help but choose this local cheese, produced just a few kilometers from my home. I must confess that I have a weakness for cheese, and Salva Cremasco, with its soft texture and delicate flavor, is among my favorites. When I first tasted black garlic, I immediately thought that pairing it with Salva Cremasco would be perfect. And I was right! The two flavors complement each other wonderfully, creating a unique and unforgettable balance. An unexpected meeting of flavors that will give life to an explosion of taste in every bite. An easy and quick-to-make recipe, ideal for those looking for a refined but simple dish to prepare. Ready to experiment?
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 14 oz whole wheat spaghetti
- 10 cloves black garlic
- 7 oz Salva Cremasco
- 3.5 oz butter
- 0.07 oz salt
Tools
- 1 Pot
- 1 Frying Pan
- 1 Immersion Blender
Steps
To prepare the black garlic cream, start by peeling the black garlic cloves. Gently hold them between your fingers and remove the outer skin. Black garlic, unlike fresh garlic, has a very chewy and elastic texture, almost like a caramel, and an intense black color. It also easily stains your hands, but don’t worry! They clean easily with water, even without soap. The peel should come off easily. If you have any difficulty, you can cut the skin with a sharp knife to make removal easier.
While the pasta cooks, melt the butter in a non-stick frying pan. Add the peeled black garlic cloves and let them soften over low heat with the butter. To prevent the butter and black garlic from burning, add a ladle of cooking water. Allow the black garlic to soften until the water completely changes color, turning brown. At this point, mash the black garlic cloves with a fork or wooden spoon to obtain a coarse cream.
Once the black garlic has softened and the water has colored, transfer the contents of the pan into the immersion blender glass. Activate the blender and blend until you have a smooth and velvety cream with no lumps. If the cream is too thick, add another tablespoon of cooking water and blend again. The ideal cream should not be too thick or too liquid, but should wrap the spaghetti well. At this point, pour the obtained cream back into the non-stick pan and set it aside.
Drain the spaghetti al dente, reserving some cooking water. Pour them into the pan with the black garlic cream. Add the Salva Cremasco, crumbling it coarsely with your hands, and a ladle of cooking water. Stir vigorously for a couple of minutes, gently mixing with a wooden spoon, until the spaghetti are perfectly coated with the cream and the cheese has slightly melted, creating an irresistibly creamy sauce.
Once the spaghetti is well blended, turn off the heat and let them rest for a minute in the pan, covered with a lid. This will allow the flavors to meld further and the pasta to absorb the seasoning better. Now you can plate: distribute the spaghetti on the plates, add a drizzle of raw extra virgin olive oil, and top with more Salva Cremasco, this time a bit more aged, crumbled over with your hands. Serve the spaghetti hot, pairing them, if you wish, with a good glass of still white wine, such as Vermentino or Lugana. Enjoy your meal! 🍝😋
Here are some tips for storage and delicious variations of the “Black Garlic and Salva Cremasco Spaghetti: A Creamy Delight” recipe:
Storage:
Spaghetti:
Cooked spaghetti can be stored in the refrigerator for up to 2 days in an airtight container. To reheat them, you can sauté them in a pan with a little cooking water or microwave them.
Black Garlic Cream:
Black garlic cream can be stored in the refrigerator for 3-4 days in an airtight container. You can also freeze it in small portions to always have it ready to use.
Variations:
Pasta Shape:
You can use any short or long pasta shape, such as penne, linguine, tagliatelle, or pappardelle.
Type of Cheese:
If you can’t find Salva Cremasco, you can substitute it with other creamy cheeses with a delicate flavor, such as Stracchino, Crescenza, or Robiola.
Adding Vegetables:
You can enrich the recipe with seasonal vegetables, such as zucchini, asparagus, cherry tomatoes, or mushrooms. Sauté them in a pan with a drizzle of oil and add them to the spaghetti during blending.
Crispy Touch:
For a crispy touch, you can add toasted hazelnut crumbs or breadcrumbs toasted in a pan with a drizzle of oil.
Vegan Version:
For a vegan version, you can replace the butter with extra virgin olive oil and the Salva Cremasco with a creamy vegan cheese made from cashews or tofu.
Spicy Touch:
If you like it spicy, you can add a pinch of fresh or dried chili pepper, chopped into the black garlic cream or the spaghetti during blending.
Extra Tips:
For a more intense flavor, you can use fresh black garlic instead of ready-made cream.
If you don’t have an immersion blender, you can mash the black garlic with a fork and then mix it with the melted butter and cooking water.
Taste the black garlic cream before seasoning the pasta and adjust the salt if necessary.
I hope these tips help you personalize the recipe and enjoy your black garlic and Salva Cremasco spaghetti to the fullest!
I hope these tips help you personalize the recipe and enjoy your black garlic and Salva Cremasco spaghetti to the fullest!
Wine Pairing for Black Garlic and Salva Cremasco Spaghetti: a Creamy Delight:
Here are some perfect wines to accompany your Black Garlic and Salva Cremasco Spaghetti, considering the cheese’s delicacy and the intense aroma of black garlic:
Still White Wines:
Lugana DOC (Lombardy):
a fresh and savory wine, with notes of almond and white flowers, which pairs perfectly with the creaminess of Salva Cremasco.
Vermentino di Sardegna DOC (Sardinia): an aromatic and mineral wine, with hints of white pulp fruit and aromatic herbs, balancing the sweetness of black garlic.
Gavi DOCG (Piedmont):
an elegant and structured wine, with notes of acacia flowers and citrus fruits, enhancing the complexity of the dish. Sparkling White Wines:
Franciacorta Brut (Lombardy):
a sparkling wine classic method, with good acidity and a fine perlage, cleansing the palate and refreshing.
Prosecco Superiore di Valdobbiadene DOCG (Veneto): a sparkling wine with lively and aromatic perlage, with hints of apple and white flowers, creating a pleasant contrast with the creaminess of the dish.
Tips for Choosing:
Serving Temperature: serve still white wines at 46-50°F and sparkling wines at 42-46°F.
Glassware: use a tulip glass for still white wines and a flute for sparkling wines.
Regional Pairing:
if you want to enhance the territory, choose a Lombard wine, like Lugana or Franciacorta, to accompany the Salva Cremasco.
Cheers! 🥂
Cheers! 🥂
FAQ (Frequently Asked Questions)
What is black garlic?
Black garlic is fresh garlic subjected to a natural fermentation process at controlled temperature and humidity. This process gives the garlic an intense black color and a sweet and aromatic flavor, with notes of licorice and balsamic vinegar.
Where can I find black garlic?
Black garlic can be found in some well-stocked supermarkets, organic product stores, and online.
Can I use fresh garlic instead of black garlic?
Yes, you can use fresh garlic, but the taste of the dish will be different. Black garlic has a sweeter and more delicate flavor, while fresh garlic is more pungent and aromatic.
What is Salva Cremasco?
Salva Cremasco is a Lombard soft cheese with a washed rind, made from whole cow’s milk. It has a delicate and slightly acidic flavor, which pairs well with the sweetness of black garlic.
Can I use another cheese instead of Salva Cremasco?
Yes, you can use other creamy cheeses with a delicate flavor, such as Stracchino, Crescenza, or Robiola.
How can I make the recipe vegan?
For a vegan version, replace the butter with extra virgin olive oil and the Salva Cremasco with a creamy vegan cheese made from cashews or tofu.
Can I prepare the recipe in advance?
Yes, you can prepare the black garlic cream in advance and store it in the refrigerator for 3-4 days. The spaghetti can be stored in the refrigerator for up to 2 days.
What wine can I pair with this dish?
Still and sparkling white wines are ideal to accompany this dish. Some examples? Lugana DOC, Vermentino di Sardegna DOC, Franciacorta Brut, or Prosecco Superiore di Valdobbiadene DOCG.
Can I use a different pasta shape?
Of course! You can use any short or long pasta shape, such as penne, linguine, tagliatelle, or pappardelle.
