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Fettucine aglio e olio…(with garlic and oil)

Fine de na Sailetheach
Raf
Fine de na Sailetheach
Posted On: 04/01/2014 at 02:52 PM

Fettucine aglio e olio…(with garlic and oil)

 

Before there were tomatoes in Italian cooking…there was pasta, olive oil & garlic

 

~ 1 cup Extra Virgin Olive Oil

~ 4 Large cloves garlic, lightly crushed (or 6 small to med cloves)

~ Crushed red pepper flakes…how much depends on the pepper and your personal taste…I use about a heaping tsp

~ 1 tblsp dried oregano ( you can sub fresh herbs here…but you’d need to add them at the end of the dish just before serving)

~ 1 tsp dried basil

~ 1 tsp dried parsley

 

Combine all above ingredients, stir once or twice, then heat in a small sauce pan on very Low heat.   As the garlic lightly sizzles, halfway thru the cycle it will plump up.

At this point…crush the cloves further to get all the pulp out. I use a small fork for this.  Let sizzle in the oil until the garlic turn a light golden brown.

 Remove garlic from the hot oil and dispose of.   Set the oil aside (whole process takes about 20-25 min)

 

~ Boil 1 lb dried fettucine pasta in salted water for however long it requires

~ Thoroughly drain the pasta and put it back in the pot.

~ Pour oil and herb mixture over the pasta and mix thoroughly

~ Put lid on pot and let stand for 10 min

 

Serve with grated parmesan reggiano, sea salt & freshly cracked black pepper over the top. Serves 3-4

 

We usually drink a Chianti or Chianti Classico with this meal. But anything dry and tart (winewise) would work.

Last Edited on: 04/01/2014 at 02:54 PM
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Response:

Bandraoi de na Ulchabhan Bán
Kitty
Bandraoi de na Ulchabhan Bán
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Replied On: 04/01/2014 at 03:21 PM PDT
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Oh my!!

Can I leave the garlics in the salsa? I love garlic!

"Be the player you want to meet".- Foghladha
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Fine de na Sailetheach
Raf
Fine de na Sailetheach
Replied On: 04/02/2014 at 08:20 AM PDT

You know, Kitty...the grocery chain garlic we get down here in south Texas turns bitter after the frying. So I just use the infused oil.  But a better grade of garlic or maybe a farmers market garlic that kept its flavor would be awesome chopped and added to the pasta.

 



» Edited on: 2014-04-02 08:22:06

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Ard Bantiarna de na Fhiaigh Bán
JaeOnasi
Ard Bantiarna de na Fhiaigh Bán
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Replied On: 04/14/2014 at 09:00 AM PDT
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There are a lot of different kinds of garlic--perhaps you could order some and grow it in a pot?

And... YUMMY!!!!!!!



» Edited on: 2014-04-14 09:01:14

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Finsceal de na Iomproidh
Zudrot
Finsceal de na Iomproidh
Replied On: 04/14/2014 at 08:37 PM PDT

Try the minced garlic that comes in a jar. I always have a jar in the house.

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Tiarna de na Ulchabhan Corcra
Jairone
Tiarna de na Ulchabhan Corcra
Replied On: 04/24/2014 at 07:54 AM PDT
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Most garlic will become bitter when two things happen in combination:
1.  You pre-release the juice.  The juices in garlic are held in nicely by the garlic material itself, but if you separate the skin by pressing down with a knife on the clove you destroy the material that does that.  There are a few other methods of removing the skin, and usually it is far more work, but if you are going to meet the other criteria it can be worth that extra effort.
2.  Heat.  The more heat the more likely you are to scorch those juices.  When that happens you get that bitter flavor.

So, there are really two options to help prevent that bitter flavor from garlic:  Either alter the method of preparation to remove the skin the painful way, or alter the cooking method to a low heat that is less likely to sear and cook the garlic longer.  *!As a note, you can let your garlic simmer on low with a little of the oil as a separate process and add it after high heat steps, and use a second low heat simmer on the final product in most sauces... a setup which allows easier skin removal and helps keep that fresh garlic flavor.!*

Also of note, the quality of garlic will only change how nice the garlic you destroy was, if you are burning it.



» Edited on: 2014-04-24 07:55:48

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