i’ve been experimenting with black garlic recently, having been sent some to try. it’s white garlic that has been aged so that it changes colour and develops a much milder, sweeter, almost pickled/smoked flavour. i like it.
i think it’s something to add as a raw ingredient when it’s flavour will be able to stand out – salad dressing is a good option but i’ve also been enjoying it in some simple pasta dishes, including this very simple artichoke and goat’s cheese one.
i do love the roasted marinated artichokes you can get at the deli – chopped into bite size pieces and mixed with chopped goats’ cheese (optional, if you want a lighter vegan dish), olive oil, lemon zest, crushed garlic (i used black but roasted would also be really lovely), fresh basil leaves and a bit of lemon juice makes a very easy and delicious sauce for orecchiette. perfect if you don’t feel like doing any “proper” cooking.