Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Black garlic or black allium
The properties of garlic are known: both dry and fresh it is a natural antibacterial, has benefits for the cardiovascular system and fights bad cholesterol (LDL).
The side of the coin, not always appreciated, is his poor digestibility and the not-so-pleasant effects on the breath. This is the consequence of the presence in garlic of ''allicin, substance to which we owe his antibacterial properties and its characteristic scent.
The processing to which the black allium strongly reduces the allicin content but keeps unchanged and indeed enhances its other qualities, in particular the content of antioxidants and minerals (especially phosphorus and calcium).
Black garlic was born around the early 2000s in the East between Japan and Korea, then it spread to the United States and then to Europe.
The pitch-colored wedges, very tender, with a delicate taste are appreciated by gourmets.
These are garlic bulbs subjected to a particular process that combines fermentation and oxidation. During the fermentation / oxidation process the outer leaves dry up, while the cloves take on the color and consistency that distinguishes them.
The fermentation process for food preservation has been known since ancient times, in the case of black garlic it transforms the common intense and pungent aroma into a more soft e sensitive, makes the consistency of the wedges more tender and improves their digestibility.
Contains no preservatives or additives.
How do you get it
The garlic, after harvesting, comes kept in an environment with controlled temperature and humidity for about 30 days, Then left to oxidize for another 45 days before being used.
To obtain a black garlic therefore takes about 2 months, during which the external coatings dry up and the bulbs become more and more tender. Although derived from the typical varieties of white garlic, black garlic can also be prepared from valuable varieties. In Italy there is no lack of quality experiments concerning theWhite Garlic of Voghera PDO, which seems to be particularly suited to this transformation (see the black garlic produced by the Nero Fermento company, for sale on www.alpassofood.com).
The color of black garlic is the one that strikes the most, but on closer inspection it is an interesting food in the kitchen: it is excellent for giving flavor to many recipes, it is much more digestible than white garlic and has fewer side effects, such as heavy breath with persistent odors.
These qualities are due, as mentioned above, to the low concentration of allicin which together with the high concentrations of antioxidants and its disinfectant properties make it an excellent product for health.
As a result of fermentation, the sugary notes they are concentrated in the bulb which becomes sweet, with an aftertaste reminiscent of the licorice , soy sauce.
Il its use is no different from white garlic, must be operated on on fish, pasta and bruschetta. Cooked or raw, it can be used to embellish dishes giving it an original touch and a flavor to be discovered.
Has a'excellent shelf life, in a cool and dry place (not in the fridge because it fears humidity), it remains soft and fragrant for several months, so much so that on packages it has a shelf life of about one year.
How to enhance its unique flavor
It is possible to try it for reinterpretations of great classics, from spaghetti with garlic, oil and chilli, to pesto, from bagna cauda, aioli, sauce - a sort of "mayonnaise" - widespread in Provencal and Spanish kitchens.
In all cases, the hint of garlic will remain very light and the preparations will be enriched with sweetness and aromatic complexity. Just try not to cover it with too tasty sauces, in which it would "get lost", but to use it as much as possible in purity, combined with a maximum of two or three other ingredients.
The use it's that simple. Just peel the clove (the skin comes off very easily) and chop it up or even alone crush it with the blade of the knife used flat, in fact, with the fermentation it will have lost all fibrousness becoming very soft, almost creamy.
Focus on baking, if any, which must be on low heat, thus, it will melt in the bottom, just like anchovies, without taking on the bitter aftertaste of burnt garlic.
Copyright © 2021 Al Passo srl - Share Capital € 10.000 - VAT IT15881301004 - REA RM-1620330
Register and Reach € 49 of spending!
Receive the discount COUPON in the MAIL after REGISTRATION
The information regarding the use of your personal data in our Privacy Policy has been updated.
We use our own cookies and those of third parties to improve your experience and our services, as they allow us to analyze the navigation on our website. If you continue browsing, you will be deemed to have accepted their use.
CLICK HERE TO KNOW OUR
