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Black Garlic Puree 3 Ways

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


  • 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


  1. Place ingredients in a bowl and knead until it comes together.
  2. Let rest 10 minutes and then run through a pasta extruder with desired shape. I chose rigatoni.
  3. I garnished with olives, pickled peppers, a cheese sauce, and herbs.


Black Garlic Marinated Pork Loin


  • 1/2- 1 cup SupHerb Farms black garlic puree
  • 2 ea. Whole pork loin, trimmed


  1. Smother loin in black garlic puree and marinate overnight.
  2. Sear on all sides then roast in the oven at 350f until 150f internal temperature and let rest 10 minutes before slicing.
  3. I served with roasted Brussel sprouts and a honey mustard sauce (a part honey, 1 part spicy mustard).

Black Garlic Pizza


  • SupHerb Farms black garlic puree
  • Standard pizza dough
  • Artichokes, jarred in olive oil
  • Roasted mushrooms
  • Goat cheese
  • Mixed greens
  • Olive oil


  1. Roll out your pizza dough, slather it with delicious garlic puree, and garnish it with your choice amount of above toppings.
  2. Be sure to add the greens after the bake and drizzle with a touch of olive oil and a sprinkle of salt.