Black Garlic Rigatoni // Black Garlic Pork Loin & Brussels Sprouts // Black Garlic Pizza
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with SupHerb Farms and FOH.
Black Garlic Rigatoni
INGREDIENTS
- 3 oz. SupHerb Farms black garlic puree
- 2 ea. Eggs
- 1 cup AP flour
- 1 cup Semolina
- 1 tsp. Salt
- 1 1/2 tsp. Olive oil
METHOD
- Place ingredients in a bowl and knead until it comes together.
- Let rest 10 minutes and then run through a pasta extruder with desired shape. I chose rigatoni.
- I garnished with olives, pickled peppers, a cheese sauce, and herbs.
Black Garlic Marinated Pork Loin
INGREDIENTS
- 1/2- 1 cup SupHerb Farms black garlic puree
- 2 ea. Whole pork loin, trimmed
METHOD
- Smother loin in black garlic puree and marinate overnight.
- Sear on all sides then roast in the oven at 350f until 150f internal temperature and let rest 10 minutes before slicing.
- I served with roasted Brussel sprouts and a honey mustard sauce (a part honey, 1 part spicy mustard).
Black Garlic Pizza
INGREDIENTS
- SupHerb Farms black garlic puree
- Standard pizza dough
- Artichokes, jarred in olive oil
- Roasted mushrooms
- Goat cheese
- Mixed greens
- Olive oil
METHOD
- Roll out your pizza dough, slather it with delicious garlic puree, and garnish it with your choice amount of above toppings.
- Be sure to add the greens after the bake and drizzle with a touch of olive oil and a sprinkle of salt.
