Usturoiul Negru

Este obtinut din usturoi pur, fermentat timp de 30 de zile, intr-un mediu controlat, la o temperatura cuprinsa intre 70 si 90 grade. Dupa aceasta perioada este lasat sa se oxideze, fapt care ii da o textura moale, onctoasa, si un gust puternic de marmelada si de caramel.

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Poate fi folosit in prepararea sosurilor, in piureuri, marinade sau pur si simplu intins pe o felie de paine, cu putin ulei de masline.

Am gasit usturoi negru in Spania, o cutie cu 2 capatani costa in jur de 15 euro.

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