Risotto with broccoli cream, black garlic, and hazelnuts
Crostini with Black Garlic, Burrata and Anchovies
A.O.P. Risotto with black garlic, fresh chili pepper, and parsley sauce
Spaghettoni with Voghiera Black Garlic, cuttlefish, and crusco peppers
Organic Black Garlic and Creamed Cod Crostini
Cappellacci with Nero di Voghiera black garlic, parsley and ginger coulis, and a red wine reduction
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 […]
Risotto with Voghiera Black Garlic with Iodine and Sea Urchins
PROCEDURE We begin by blanching the Voghiera garlic 5 times starting from cold water, taking care to change the water at each step, then blend the heads with oil and chili pepper until creating a cream that we will then use to stir into the rice. Store it in the refrigerator. In a pot, prepare […]
Pumpkin tortelli with Nero di Voghiera garlic
METHOD Begin by preparing the dough: on a pastry board, form a well with the flour, then crack the eggs into the center, add the Nero di Voghiera cream, and knead vigorously until a smooth dough is formed. Let it rest for 30 minutes, then roll it out into a thin sheet using a rolling […]
