I first had black garlic in Sabrina Ghayours Lamb Shank, black garlic, tomato Tagine, and, the taste just blew me away. It is simply normal garlic that is slow cooked in the oven for a very long time. The cloves become very caramelised and, jet black, without burning. The taste is intensely sweet, soft and delicious. Making them unlike any other ingredient they can not be substituted by anything else.
INGREDIENTS
1 large Fennel bulb at least 250g
4 slices of pancetta
2 gloves of black garlic
800ml chicken stock
3tablesppon olive oil
350g Arborio rice
50g unsalted butter
100g of blue cheese (your choice)
salt and pepper
2 tablespoons Nolly Prat
serves 2
METHOD
Trim, halve and finely chop the fennel,(setting aside any fronds) and the pancetta. Peel and finely chop 2 cloves of black garlic. Warm the olive oil in a deep-sided frying pan, then add the garlic and let it cook for a couple of minutes over a low to moderate heat.
Stir the chopped fennel and the pancetta into the olive oil then, when you have stirred it a few times and it is beginning to become translucent, add the Noilly and let this bubble until it as evaporated. Add the rice A quick stir, then add 100ml, or, so of the stock, and, leave to simmer, stirring regularly, until most of the liquid has been absorbed by the rice. Add more hot stock, and, continue in this fashion until all the stock has been used, and, the rice is approaching softness. A little bite is a good thing.
When the rice has taken up most of the stock, check the seasoning, adding salt and black pepper as you wish, then stir in the butter. Spoon out into a couple of shallow bowls or large plates then crumble over the blue cheese leaving it to soften, and, melt over the warm rice.
Original recipe Nigel Slater the Guardian.
Leave a Comment