Spaghetti with black garlic cream, licorice and hazelnuts
Amaze your guests with a first course with a unique and refined flavor: spaghetti with black garlic cream, licorice, and hazelnuts are an explosion of taste! Perfect for a special dinner or a delicious vegetarian lunch, this spaghetti recipe with black garlic cream is quick and easy to prepare, with a total time of only 55 minutes. Try these delicious licorice and hazelnut spaghetti now and bring an unforgettable experience to the table!
Dietary Information
Servings:
- 1
To make spaghetti with black garlic cream, licorice and hazelnuts, first prepare the acid butter: pour the white wine into a saucepan, then add the sprigs of thyme and peppercorns 1. Turn on the heat and let it reduce over high heat until all the alcohol has evaporated. At this point, turn off the heat, remove the thyme and pepper 2 and add a few cubes of cold butter from the refrigerator 3.
- 2
Rotate the saucepan to melt the butter 4, then add the remaining butter little by little, proceeding in the same way; as the mixture increases in volume, use a whisk to mix 5. When all the butter has melted, transfer the cream obtained into a low and wide container 6 and put it in the refrigerator to cool.
- 3
Put a pot full of water on the fire to cook the pasta and dedicate yourself to the garlic cream: peel the black garlic heads and obtain the cloves 7. Melt a knob of butter in a pan 8, then add the garlic cloves 9.
- 4
Brown briefly 10, then deglaze with a ladle of boiling water 11 and let it flavor for another 2-3 minutes 12.
- 5
Transfer everything to a jug, add a pinch of salt 13 and blend with an immersion blender 14 to obtain a smooth and homogeneous cream 15.
- 6
Keep the cream aside and take care of the hazelnuts: pour them into a pan 16 and toast them over medium-low heat 17. When they are well colored, coarsely chop them by crushing them with the blade of a knife 18.
- 7
At this point, salt the boiling water and cook the wholemeal spaghetti for 2 minutes less than the time indicated on the package 19. In the meantime, pour the black garlic cream into the pan 20 and dilute it with a ladle of the pasta cooking water 21.
- 8
Drain the spaghetti into the pan with the sauce 22, mix and cook them 23. Once the pasta is cooked, turn off the heat and stir in a tablespoon of cold acid butter from the refrigerator 24. Mix everything well and plate.
- 9
Complete the dishes with a pinch of licorice powder 25 and the toasted hazelnuts 26. Your spaghetti with black garlic cream, licorice and hazelnuts are ready to be served 27!
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