This is a fabulous recipe from our good friend Juleen who know a thing or two about great tasting food. We have no photo though, so first person to send a photo or video of the finished dish can have free postage on their next order.
Juleen’s Crab Black Garlic and Truffle Pasta
Put salted water on to boil for pasta; start pasta cooking and begin prep for sauce as follows:
(THIS RECIPE TAKES 10 MINUTES START TO FINISH, SO HAVE YOUR WINE CHILLED AND PLATES READY)
1-2 shallots chopped finely
1 -2 cloves garlic chopped
Cook in 1 tab butter and 1 tab EVO till soft
1-2 chillies (1 prefer habaneros but less heat to taste)
1-2 anchovies (chopped fine)
Cook till fragrant
1 cup crab meat (canned may be substituted)
1 cup chopped parsley
2-3 cloves black garlic
1 tablespoon truffle infused oil
Stir through sauce to heat
Add cooked pasta and serve with freshly grated parmesan to taste.
This dish needs no salt but does need a big wine – the flavours are pure umami so an aged chilled Riesling would suit.
Prosciutto on black garlic toast highlighted in the September edition of delicious magazine. Andrew McConnell takes black garlic cloves rubbing them on toasted sourdough before topping with prosciutto - goes down well with a glass of red!
Thrilled to be invited to show our black garlic in the Winning Tastes pavilion at the Melbourne show this Friday and Saturday. This is a reward for our gold medal in the Australian Food Awards and takes place in the Masterchef building (hoping some of that talent will rub off!)
Approached by buyer Anna to join the NGA's new regional goods store - what a fantastic idea. Look for our full Garlicious® Grown range in this great initiative. Great to see our national treasures supporting artisan producers - thanks Anna and the NGA team.
Travellers at the Big Merino store will now find Garlicious® Grown black garlic supplies tucked inside the mighty ram. This is a beautiful store curated by owner Lindy and team selling an enormous variety of gifts. Hard to make a delivery and not spend the proceeds - thanks Big Merino for your support.