Risotto with broccoli cream, black garlic, and hazelnuts

Celeriac tacos with guacamole and Voghiera Black Garlic

METHOD We begin by cooking the celeriac: we will prepare it whole, well-coated with salt and oil, cooking it en papillote in a convection oven for 2 hours at 170°C, taking care to ensure the core temperature reaches approximately 90°C. Once cooked, let it cool and slice it thinly. Sear the celeriac slices on a […]

Black garlic mashed potatoes with rum-flambéed pears, pineapple, and cinnamon

Begin by boiling the potatoes in plenty of salted boiling water; once cooked, peel them while still hot and let them cool, taking care to keep them well separated from each other. In the meantime, blend the Nero di Voghiera black garlic with a drizzle of extra virgin olive oil—using an immersion blender—until you obtain […]