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How to peel the garlic correctly: watch the video – Italian Cuisine


Do you want spaghetti with garlic, oil and chilli pepper? Let's start by cleaning the garlic clove!

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to peel the garlic?

The makeup to properly peel the garlic is water. Dip the slices into cold water and let them soak for a few minutes, in this way the peel it will come off very easily directly with your fingers.

The second step is of fundamental importance, in particular if you have to use it raw. Cut it along the length and ed eliminate the internal germ (also called soul): this part of the garlic could be more difficult to digest or compromising the success of the dish due to its too intense flavor.

If you crush the garlic, it will be more difficult to clean it, but you can do it if you simply wish perfume the oil of a sauce. It may suffice to crush the clove with the palm of your hand, so that it releases its aroma, sauté it and remove it halfway through cooking. In this way it will be even more difficult to burn, ruining the flavor of the dish.

How to get rid of the smell of garlic from your hands

Peeling the garlic scares you because you don't want the smell to persist on your hands? Don't worry, there are different solutions. In addition to Marseille soap and citrus flavored soap, you can wash your hands with White vinegar, lemon or with water and bicarbonate. Another method is to spread some toothpaste on the fingers, leave for a few minutes and then rinse. Even the leaves of parsley help eliminate unpleasant odor, just rub them well on your fingers!

Fusilli recipe with tomato, mozzarella, garlic and basil – Italian Cuisine


  • 300 g whole wheat fusilli
  • 300 g tomato sauce (fresh, in season)
  • 50 g mozzarella
  • basil
  • salt
  • aged black garlic
  • extra virgin olive oil

For the fusilli recipe with tomato, mozzarella, garlic and basil, boil the fusilli in plenty of boiling salted water. Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil. Drain the pasta and pour it into the pan with the sauce. Let it cook for 1 minute, then serve it, adding the chopped mozzarella, the crushed garlic in cream and the basil leaves.
Recipe by Davide Oldani

Omelette with fresh garlic: 12 recipes – Italian Cuisine


The freshly picked garlic bulbs can be used to prepare quick and easy dishes, where you can give ample space to the imagination: the omelette is perfect!

maybe it will be a bit heavy to digest and will not please those around you, but the omelette with garlic it is the best way to eat the fresh bulbs of this food with great beneficial properties. Especially since there are so many versions of this dish, all to be tested.

Omelette with fresh garlic: the base

Beat the eggs lightly in a bowl with a pinch of salt and pepper, you do not have to whip them, but simply break the yolk and mix them as required. Fresh garlic, on the other hand, goes cut into pieces and gently withered in the pan with a little oil and a pinch of salt, to prevent it from becoming bitter.

1. The classic omelette

For the basic version, when the fresh garlic is ready, raise the flame slightly and add the eggs to the pan. Cook on one side and then turn with the aid of a lid, making the other brown as well.

2. Fresh garlic and sausage

For a more flavorful variant, brown the crumbled sausage before fresh garlic. Once dried, add the eggs and proceed as for each omelette.

3. Fresh garlic and parsley

For the omelette with the parsley chopped – or cut with a pair of scissors – a good quantity of parsley and add it to the eggs before slamming them.

4. Omelette with pecorino, parmesan and fresh garlic

Parmesan and pecorino cheese they are a wonderful couple. Added grated to the eggs before cooking the omelette, they will give a very tasty note to the omelette: remember, therefore, to be thrifty with salt.

5. Leeks and fresh garlic

The omelette with i leeks it's a traditional combination. If you sauté the leeks with fresh garlic you will give a tasty gust of novelty to this dish.

6. Fried with fresh garlic and cheese

Cheese lovers will appreciate if there are also pieces of asiago or fontina in the omelette.

7. Omelette with zucchini 2.0

The evolution of omelette with le zucchini also includes diced ham and fresh garlic: cook everything together in a pan and then add the eggs.

8. Mediterranean omelette

For the original Mediterranean omelette, after having stewed fresh garlic, add some dried cherry tomatoes and ofOrigan. Cover with the eggs and cook: all you need is a glass of iced wine to feel on holiday.

9. Omelette with fresh garlic and black olives

Excellent if cut into squares forappetizer and the omelette with garlic and black olives, very savory and tasty. Given the ingredients, you don't even need to add too much salt to the eggs.

10. Popeye omelette

There "Popeye omelette" is the ideal to prepare when advancing of the steamed or blanched spinach. Squeeze them well and add them to fresh garlic after cooking; cook for a few minutes before adding the eggs.

11. Potato omelette with fresh garlic

For a tasty potato omelette, boil the tubers, peel them, cut them into slices and brown them in a pan with oil. Also add fresh garlic and let it dry over low heat, add salt generously and finally add the eggs.

12. Omelette with spiced pesto

Add to the eggs fresh basil, grated parmesan and pine nuts for one omelette "with pesto". Pour everything into the pan together with fresh garlic, stew, cook on both sides and you're done.