{"id":52493,"date":"2024-10-09T10:46:48","date_gmt":"2024-10-09T09:46:48","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=52493"},"modified":"2024-10-15T17:27:55","modified_gmt":"2024-10-15T16:27:55","slug":"black-garlic-confit-pasta","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-confit-pasta\/","title":{"rendered":"Black Garlic Confit Pasta"},"content":{"rendered":"\t\t
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Black Garlic Confit & Anchovy Pasta<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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If you are a garlic lover then this is the recipe for you! Melt in the mouth white and black garlic confit with salty anchovies, briny olives, the zing of lemon zest and the fresh taste of parsley. A treat for the taste buds! <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pr<\/strong>ep: <\/b>2 hours to confit the garlic | Cook:<\/b> 15 mins approx. |\u00a0Serves:<\/b> 2 as a main course or 4 as a ‘primi’ pasta course<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/span><\/p>

  • 250ml olive oil<\/li>
  • 2 heads of white garlic \u2013 broken into cloves and peeled*<\/li>
  • 1 head<\/strong> Black Garlic\u00a0<\/strong>– broken into cloves and peeled<\/li>
  • Salt for the pasta water<\/li>
  • 250g dry spaghetti<\/li>
  • 100g pitted green olives \u2013 drained and roughly chopped<\/li>
  • 50g tin anchovies in oil – drained and finely chopped<\/li>
  • 1 small bunch fresh parsley \u2013 leaves only, chopped<\/li>
  • 1 small red chilli \u2013 deseeded and chopped<\/li>
  • Zest of 1 lemon<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Method<\/span><\/p>

    • Start by making the black and white garlic confit. Pour the oil into a small saucepan set over a low heat. Add the black and white garlic cloves. Cook very gently for 2 hours. Watch very<\/em>\u00a0carefully \u2013 you don\u2019t want to burn the garlic. The white garlic will be very<\/em> slightly golden and buttery tender.
      Drain the garlic but retain the oil. Place the garlic in a blender, add 50ml of the garlic oil and pulse until the mixture is a coarse pur\u00e9e.<\/li>
    • In a large saucepan, bring generously salted water to a rolling boil. Add the spaghetti. Boil for 10 \u2013 12 minutes until \u2018al dente\u2019. Drain and return the spaghetti to the saucepan.<\/li>
    • Add the pur\u00e9ed garlic, olives, anchovies and chilli. Toss the spaghetti mixture over a medium heat, adding some of the\u00a0 remaining garlic oil to coat the pasta. Season with freshly ground black pepper. NB you may not need to add any salt as anchovies are salty. Stir through the grated lemon zest until everything is well distributed.<\/li><\/ul>
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      To Serve<\/strong>: using a large fork or tongs, transfer the Black Garlic & Anchovy Pasta to warmed pasta bowls.<\/p>

      Top Tip:<\/strong>* to peel the white garlic, separate the heads of garlic into individual cloves and put them in a small bowl. Pour boiling water over the cloves and stir them around. The boiling water will loosen the skins on the cloves making them much easier to peel. Pat dry before making the confit. Any leftover garlic infused olive oil can store in an airtight container and used in a variety in dishes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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