Eyeball Pasta with All the Garlics Bread

Beet, ricotta and black garlic pasta with a oozing burrata eyeball.  Accompanied with the most garlicy of all breads.

Ingredients

Pasta

  • 250g linguine

  • 125g ricotta

  • 225g pre peeled beets

  • 1 tsp black garlic

  • 1 tsp salt

  • Juice of ½ a lemon

  • 2 tbsp olive oil

  • Splash of pasta water

  • Handful chopped walnuts

  • Fresh mint to garnish

  • 1 large burrata ball

 

Garlic Bread

  • 4 slices of ciabatta

  • 50g unsalted butter

  • 4 sliced garlic cloves

  • Garlic salt

  • Drizzle of black garlic paste

Cook Time: 30 mins

Difficulty: Easy

Yield: Serves 4

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Bring a saucepan of salted water to the boil and cook the pasta until slightly al dente then drain, saving some of the pasta water.

 

In a blender, place the beets, black garlic, salt, lemon juice, olive oil and a splash of the pasta water (about a couple of tablespoons).  Blend until smooth.

 

Add the mixture to the pan and heat through then add in the pasta and stir until coated.  Add more pasta water if needed.

 

Toast your ciabatta slices. Whilst toasting, add the butter and garlic to the pan and stir until garlic is golden brown.  Be careful not to burn it. Once the ciabatta is done, spoon over the garlic butter mix and then drizzle with black garlic paste and grind over some garlic salt.

 

Plate the pasta and garnish with walnuts and mint leaves, then carefully place the burrata on top.  Use a spot of black garlic paste to create an eyeball effect for extra Halloween spookiness!

Recipe by Mike Watkinson @papamikeskitchen

The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

United Kingdom

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