Tagliatelle Wagyu Japanese A4 with black garlic 500gr

🥩 Japanese Wagyu A4 Tagliatelle with Black Garlic –

The ultimate beef experience – authentic Japanese Wagyu with the complexity of black garlic

✨ Description

The A4 Wagyu Tagliatelle with Black Garlic is a dish that embodies the philosophy of “less is more” in the most luxurious version of meat eating . It is a fine piece of authentic Japanese A4 grade Wagyu , which has been cut to the ideal thickness for tagliatelle and has been marinated or rubbed with black garlic , a gourmet ingredient with natural sweetness and strong umami.

Grade A4 means:

• High level of marbling fat (BMS 6–8)

• Absolutely soft texture that literally melts in your mouth

• Thin, balanced fat veins that dissolve with heat

Black garlic , naturally matured at controlled humidity and temperature, is nothing like raw garlic – its flavor is mild, with notes of caramel, balsamic, and plum .

This combination creates a unique gastronomic experience: luxurious, balanced, aromatic .

🍽️ Flavor Profile

• Texture : Tender as butter – no chewing required, just melts

• Taste : Impressive balance between fatty “meatiness” and umami sweetness from the black garlic

• Aroma : Distinct intensity, with a slight smoky/sweet character

• Final feeling : Absolutely fine and full – without exaggeration

🔥 Baking Method

Wagyu demands respect: it is cooked lightly, with precision – not overdone.

➤ In a pan / grill:

1. Take the meat out of the refrigerator 30–45 minutes before cooking.

2. Preheat a non-stick pan well without oil.

3. Cook for 60–90 seconds per side (depending on thickness), on high heat.

4. Salt at the end with sea salt or flower of salt

5. Let it rest for 3–4 minutes and cut into thin slices (tagliata style)

6. Serve on a wooden board or plate with an accompanying black garlic dip.

Nothing else is needed – the raw material is enough.

❄️ Maintenance Method

• Fresh – vacuum packaging:
  • Refrigerator (0–4 °C): up to 3–4 days
  • Freezing (−18 °C): up to 6–8 months

• After baking:
  • Keeps in the refrigerator for up to 2 days
  • Heats only when needed, at a very low temperature

Defrosting: Always in the refrigerator for 24 hours, never in water or oven

🧪 Nutritional Information (per 100g – indicative)

✅ Rich in beneficial fats
✅ Natural source of holistic energy & flavor
❗ Ideal for ketogenic, carnivore or gourmet diets

🍷 Ideal Accompaniments

• Mashed potatoes with truffle oil ,

• Soft risotto with black garlic & parmesan

• Caramelized baby onions or sautéed mushrooms

• Beurre noisette sauce with balsamic or roasted garlic

🍷 Wine Pairing

• Japanese sake (for an authentic experience)

• Bordeaux blend (Cabernet/Merlot)

• Aged Agiorgitiko or Syrah

• Pinot Noir for a more delicate pairing

💡 Extra Tips

• Always cut perpendicular to the grain for maximum tenderness.

• Don't salt it before baking – let it "show" its flavor

• Served as a “highlight” on a platter , with 4–5 slices per serving

• Ideal for fine dining events, premium dinners or a sushi-fusion approach