Barilla for Professionals

SPAGHETTONI WITH BLACK GARLIC CREAM, ZUCCHINI AND MINT PESTO

Servings
4
Difficulty level
Hard

INGREDIENTS

FERMENTED BLACK GARLIC CREAM

  • 3 cloves Fermented black garlic
  • 50 ml Soya milk
  • 50 ml EVO oil
  • 100 ml High oleic sunflower oil
  • Salt, to taste
  • Apple cider vinegar, to taste
  • Chilli pepper, to taste

COURGETTE AND MINT PESTO

  • 100 g Light-coloured courgettes (only the outer part)
  • 3 Fresh mint leaves
  • 25 ml EVO oil
  • Salt, to taste
  • Salt and Pepper
  • Black pepper, to taste
  • Ice, as required

HERB BREADCRUMBS

  • 50 g Panko
  • Fresh herbs (sage, thyme, marjoram, basil, parsley, salad burnet, sorrel), to taste
  • 25 ml EVO oil

PASTA

  • 240 g Barilla Al Bronzo Spaghettoni
  • Wild herbs, to taste
  • Tomato powder, to taste

PREPARATION

FERMENTED BLACK GARLIC CREAM

  1. Blend the black garlic cloves with the soya milk. Emulsify with the oils, adjusting the consistency until to obtain a mayonnaise-type consistency. Season with salt, apple cider vinegar and chilli pepper.

COURGETTE AND MINT PESTO

  1. Use the outer part of the courgettes only. Blanch briefly in salted boiling water, then cool in iced water. Blend with the oil and mint leaves until emulsified and season with salt and pepper.

HERB BREADCRUMBS

  1. Finely chop all the herbs and brown them in a saucepan with a little oil. Add the panko and mix well to obtain an aromatic and crunchy mixture.

PASTA

  1. Cook the spaghetti in plenty of boiling salted water. Stir the pasta with the black garlic cream, adjusting the creaminess with the cooking water. Place the courgette and mint pesto on the bottom of the plate. Place the spaghetti in the centre. Sprinkle with the herb bread and decorate with tomato powder and wild herbs.

CHEF'S NOTE

Daniele Repetti - Nido del Picchio

“A vegan first course inspired by the classic garlic, oil and chilli pepper dish, enriched with summer vegetables from the garden for a light and flavourful taste. I always look for simplicity in my dishes, using few ingredients and mostly low fat that are easily recognisable and satisfying when served with pasta.”

https://www.barillaforprofessionals.com/global/recipes/spaghettoni-with-black-garlic-cream-zucchini-and-mint-pesto/