Monday, May 16, 2016

Langostinos with Black Garlic and White Wine

This was a super-simple recipe, and it can be on the table really quickly, particularly if you have rice, polenta, or another starch ready to go.

Black garlic is a fun ingredient - it is truly black. I starts as regular white garlic, but it's fermented, which makes the flavor milder and makes the garlic cloves sort of jammy in texture.

Langostinos with Black Garlic and White Wine

2 tablespoons butter
1 small onion, diced
Pinch of salt, plus more to taste
2 cloves black garlic, peeled
1/4 cup dry white wine or white cooking wine
1 12-ounce package frozen langostino tails, thawed
Freshly ground black pepper, to taste

Melt the butter in a saute pan on medium heat, then add the onions and salt. Cook, stirring as needed, until the onions have softened and are almost fully cooked. Add the black garlic and mash them - they're very soft - until they're well distributed in the pan.

Add the wine and continue cooking, stirring as needed, until the wine has mostly evaporated.

Add the langostino tails, and continue cooking, stirring constantly, until the tails are warmed.

Taste for seasoning and add more salt and pepper, if desired.

Serve over polenta or rice.

I got this black garlic from my friends at Frieda's. Look for it at your local grocery store.