Roasted Garlic Noodle Cake Recipes

HOW TO ROAST GARLIC

Steps:

• Preheat oven to 400F.
• Cut the top 1/2 inch from garlic bulb (straight across the top so you cut into just the tops of the cloves). Place garlic bulb in a ramekin, drizzle with olive oil and cover with foil.
• Roast for 30-40 minutes or until garlic is very soft and lightly browned. Remove from oven and allow to cool.
• Squeeze the garlic out of its skin and into a small dish. Mash with a fork and use as desired.

MAFALDA WITH CREAMY ROASTED GARLIC

Steps:

• Heat oven to 350° F. Cut 1/4- inch slice from top of each garlic bulb to expose cloves. Place cut side up on piece of foil. Drizzle 2 teaspoons olive oil over each garlic bulb. Wrap foil tightly around each bulb. Bake 45 to 50 minutes or until garlic is tender when pierced with fork. Remove garlic from bulbs by squeezing from the bottom.
• Meanwhile, cook and drain pasta as directed on package. Keep warm.
• In 1-quart saucepan, mix roasted garlic, half-and-half, vinegar, salt and pepper. Cook over very low heat just until heated through. Stir in bell pepper and parsley. In large serving bowl, toss garlic sauce with pasta. Serve immediately.

ROASTED GARLIC NOODLE CAKE

Steps:

• Preheat oven to 350 degrees. Place garlic in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and bake until garlic is very soft, about 1 hour. Squeeze the garlic from the skins and set aside.
• Heat 1 tablespoon of the olive oil in a small skillet. Add shallots and saute until they begin to caramelize, about 3 minutes. Set aside.
• Cook the spinach and white fettuccines separately in salted water until tender but firm. Drain and place each in a separate large bowl. Whisk together the roasted garlic, 1 teaspoon of the salt, 1/2 teaspoon of the white pepper, thyme, nutmeg, 1 1/2 cups of the half-and-half and 4 of the eggs. Pour over the white fettuccine and mix well. Whisk together the shallots, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/2 cup half-and-half and 2 eggs. Pour over the spinach fettuccine and mix well.
• Grease a 10-inch round springform pan with the remaining tablespoon olive oil. Coat the pan with the Parmesan. Place half of the white fettuccine mixture in the bottom of the pan. Top with the spinach fettuccine mixture. Cover with the remaining white fettuccine mixture. Cover the pan with aluminum foil. Bake for 45 minutes. Let rest for 5 minutes. Run a small knife around the edge of the pan to loosen. Unmold, cut into wedges and serve.