SPAGHETTI WITH ITALIAN BLACK GARLIC CREAM AND TASTY MOZZARELLA SAUCE
Spaghetti black garlicRecipe
Servings : 2 people Ingredients:
300 g. of spaghetti
4 tablespoons of extra virgin olive oil
3 cloves of fresh white garlic
5 cloves of black garlic Italy
3 anchovy fillets
sale
parsley
half a kitchen cube
pepper (optional)
For the mozzarella cream:
half fresh mozzarella
a tuft of parsley
a pinch of salt
a drizzle of olive oil
two tablespoons of pasta cooking water
METHOD :
For the black garlic cream Italy
In a large frying pan (where the pasta will then be creamed), put 4 tablespoons of oil and the coarsely chopped fresh white garlic cloves to flavor the oil. Crush them a little while they are frying and as soon as they are golden, remove them; add the anchovy fillets, let them melt and over a very low heat add the coarsely chopped cloves of black garlic. Let them melt slowly and delicately, if necessary add a spoonful of pasta cooking water. For those who want, this is the time to add some chilli pepper. Turn off and set aside.
For the mozzarella cream:
In a mixing glass, put half a fresh mozzarella, a pinch of salt, a drizzle of extra virgin olive oil, a sprig of parsley and two tablespoons of pasta cooking water. Blend with the immersion blender until the mixture is smooth and creamy.
For pasta
Boil about 1L and a half of water with a little salt and half a classic kitchen stock cube (you can also prepare a homemade vegetable broth if you want), when it boils, throw the pasta away and cook it for half the time written. on the packaging. Drain it and toss it in the pan with the black garlic and anchovies sauce. Stir the pasta with its broth (adding a little at a time) until cooking is complete. This will create a nice creamy sauce. Serve and put a generous spoonful of mozzarella cream on top of the pasta, and a little chopped parsley. Serve hot.
