Risotto with Black Garlic, Beetroot and Stracciatella

Roman-Style Artichoke with Quinoa, Anchovies and Voghiera Black Garlic

Begin by cleaning and deboning the anchovies, then obtain two fillets from each one and sprinkle them with coarse salt on the flesh side, leaving them to marinate for approximately 7 minutes. After 7 minutes, rinse them under abundant fresh water and freeze them for at least one day (or process them in a blast […]

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 […]

Spelt Cookies with Hazelnuts and Voghiera Black Garlic

PROCEDURE Let’s start with the cookies. Place the sifted flour together with the baking powder on a work surface, forming a well. Pour the brown sugar, sunflower seed oil, Bourbon vanilla seeds, Voghiera Black Garlic pieces, and finally the chopped hazelnuts into the center. Work the dough until it reaches a soft and smooth consistency, […]

Cod Millefeuille in Milk with Romagna Black Shallot Wafer

Begin by finishing rehydrating the cod (previously desalted and left to soak in fresh water for at least 24 hours) by immersing it in milk for 10-15 minutes, then remove it, turn on the heat and immerse it again as soon as the milk comes to a boil. Allow to cook for approximately 6-7 minutes, […]

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 […]