black garlic

Black Garlic Cream Sauce Chicken Thighs

skin-on, bone-in chicken thighs ((about 1½ lbs))

olive oil

water ((divided))

garlic

half and half ((half milk half heavy cream))

oregano

parmesan cheese ((grated))

baby spinach

Salt

black pepper

Pat dry the chicken thighs with paper towels. Season with salt and pepper.

In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 - 13 minutes, without moving them. Turn the chicken over and cook for another 10 - 12 minutes. Remove the chicken to a large plate.

In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 2 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 2 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt &amp; pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with small pasta, like orzo.

This olive oil béchamel sauce is a healthy alternative to milk cream. It gets flavored with black garlic for a creamy and hearty pasta dish.

Black garlic creamy linguini pasta with olive oil béchamel

(25 grams) all-purpose flour

(300 grams) almond milk (or regular milk

Salt and pepper

parsley

walnuts

nutmeg,

lemon zest

cheese

pasta, uncooked

Make the black garlic bechamel: Cook the flour with the olive oil in a saucepan over medium heat, until it’s browned and starts to smell nutty. Remove the saucepan from the heat and add the milk gradually, about 1/4 cup at a time, stirring constantly with a whisk. At first, it will thicken, but as you continue to add milk it will loosen up. Whisk until smooth and return to heat. Cook, stirring constantly, until bubbly and thickened. Remove from the heat and add the salt, the pepper, the parsley, the walnuts, the black garlic, the nutmeg, the lemon zest, and the parmesan cheese. Stir to mix and set aside.

Make the pasta: Cook the pasta according to the packaging directions, drain it and return it to the pot.

Add the béchamel sauce and stir to combine. If the sauce is too thick, add a splash of milk.

Serve with some extra chopped walnuts and parsley. Eat!

Make your own fresh, handmade pasta in the comfort of your own home with this easy, no egg dough, pici pasta! The pici is doused in a creamy, umami rich sauce with a special ingredient - black garlic - and fresh basil.

Black Garlic Pici Pasta

150 g '00 flour'

+ 1 tbsp warm water

salt

heavy cream

water (if necessary)

unsalted butter

basil

grated pecorino (for garnish)

In a medium sized bowl, mix together the 00 flour, olive oil, and salt. Slowly add in the water while combining the mixture together with a fork. Dump out the dough on a wooden surface and knead until firm and smooth - about 10 minutes.

Set the dough back into a bowl and brush it with a bit of olive oil. Cover the bowl with cling wrap or a towel and let it rest for an hour.

While the dough rests, start prepping the black garlic sauce. Add the heavy cream and black garlic cloves to a food processor and blend until smooth. Set the sauce aside.

After the dough has rested, cut it into four equal pieces. Brush a piece of the dough with olive oil. Cover the rest of the pasta dough. Roll out the quarter of the dough and cut it into equal sized strips. Use your hands to roll each strip into about a 1/2 inch thick string. Continue this method for the rest of the quarter slabs.

Now that everything is prepped, add the pici to a pot of salted boiling water and cook for 2-4 minutes until done. In a medium sauce pan, melt 2 tbsp of butter. Add the black garlic sauce to the pan. Toss in the basil and allow it to infuse with the sauce for a minute.

Once the pici is cooked, transfer the pasta to the black garlic sauce and toss it until it&#039;s well coated. Once done, plate the pasta and garnish it with pecorino and additional fresh basil leaves.

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The most viewed black garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Garlic Cream Sauce Chicken Th...

Black garlic creamy linguini pasta ...

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Rooster Ramen

The most viewed black garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine