Black Garlic Cream Casarecce with Dried Porcini
waiting for the day Azfar kaypoh my fridge so i get to try this deliciousness...
have you ever travelled to another country, bought something that sounds fancy and unique, came home and left it forgotten in the cupboard? if that’s you, you aren’t alone!! In this episode of Can I See Your Fridge, we kaypoh’d Chiara’s fridge and found some interesting gems like—black garlic, dried porcini mushrooms—ingredients that you won’t really call kitchen staples.
the result was a YUMMILICIOUS Black Garlic Cream-style Pasta dish which goes superbly well with San Remo’s newest pasta shape, Casarecce. chef Azfar also topped it off with a thyme-pine nut breadcrumb topping for a blast of crunchy texture and a luscious butteriness!
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Black Garlic Cream Casarecce with Dried Porcini
300g San Remo Casarecce
2 tablespoon olive oil
5 shallots, thinly sliced (about ¾ cup)
300ml cooking cream
2 bulbs black garlic, mince into a paste
80g dried porcini mushrooms
200ml boiling water
½ cup parmigiano reggiano, grated
1 bunch chives, chopped
Salt and black pepper, to taste
crunchy pine nut breadcrumbs:
100g pine nuts, roughly chopped
60 g stale sourdough / ciabatta bread, remove crust
2 tbsp butter
1 sprig thyme
directions:
Soak the dried porcini in boiling water for at least 15 minutes to rehydrate it. Strain the mushrooms, reserving the soaking liquid and roughly chop it up.
Cook San Remo Casarecce in boiling water for 7 minutes..
Meanwhile, in a pan on low to medium heat, add oil and lightly saute the shallots until translucent. Pour in the cream. Whisk in the black garlic to incorporate it into the sauce.
Add in the rehydrated porcini and saute for another 30 seconds. Add in the ‘al dente’ Casarecce followed by the porcini soaking liquid. Constantly stir to coat the pasta until the sauce is thick and emulsified. Turn off heat.
Grate in the parmigiano and fold it into the pasta. Season with salt and pepper and serve immediately.
For the pine nut breadcrumbs, pulse the bread into rough crumbs in a food processor. Heat butter and thyme in a pan until lightly browned and toasty. Pour in the breadcrumbs and lightly toast for 3-5 minutes until golden. Pour in the chopped pine nuts together with the crumbs and toast for another 30 seconds until crunchy, constantly tossing the pan.
Pour the pine nut breadcrumbs on top of pasta and garnish with chives.