How was everyone’s Christmas? I had an amazing time with both of my families. Loads of good food, laugher and quality time on the sofa and now I’m enjoying the ‘middle-days’ to rest up and digest some food before NYE. Haha.
A couple of weeks ago my mom started talking about this black garlic. Black garlic is fermented garlic and she praised it quite hard. Eventually she bought me some to try and I must say I really like it. The looks and flavor is nothing like ‘regular’ garlic. It’s black like charcoal and feels almost gel-like in consistency. The taste is also different, sweeter and almost charred and some people describe it to contain the ‘umami’-flavor.
In order to try the garlic out I made this roasted pepper and brussel sprout pasta. It’s such an easy one, but it still packs on a lot of flavor thanks to the roasted peppers and black garlic. Basically the perfect dish right now when the thought of anything christmassy is not as appealing as it was a week ago. The brussel sprouts gets such a great flavor when charred and gives the dish some crunchy consistency. The peppers are sweet and flavorful and the black garlic makes it interesting. What else do you need really?
ROASTED PEPPER AND BRUSSEL SPROUT PASTA w/ BLACK GARLIC
2 portions pasta
15 brussel sprouts
2 roasted peppers (home made or from a jar)
50 ml heavy cream
1 clove black garlic
1/3-1/2 red chili
Salt and pepper
Cook the pasta al dente according to the package.
Cut the brussel sprouts in half and fry them with the cut side down in a pan with a shot of oil on a medium-high heat until they get a good amount of color. Slice the paprika and chili thinly and add them in the pan once the brussel sprouts are ready to turn.
Mash half of the clove of black garlic into a paste before adding it to the pan together with the cream. Allow to cook together for a minute before adding in the pasta and a couple of tablespoons of the pasta water. Season with salt and pepper.
Serve with the rest of the black garlic sliced thinly on top.