Tag: garlic

Linguine recipe with garlic, oil and peppers – Italian Cuisine

Linguine recipe with garlic, oil and peppers

  • 350 g linguine
  • 220 g yellow pepper
  • 220 g red pepper
  • 100 g friggitelli peppers
  • garlic
  • basil
  • salt
  • extra virgin olive oil

For the recipe of the linguine garlic, oil and peppers, peel the yellow and red peppers with the potato peeler and cut them into small pieces; cut the friggitelli in half lengthwise. Blend the yellow pepper (except for a few pieces).
Sauté all the peppers in a large pan with 1 clove of garlic and 3-4 small pieces of oil, for about 5 minutes over high heat. Cook and drain the pasta in the pan and stir in a little cooking water; add the blended pepper and stir; complete with basil leaves.

Tzatziki, the original recipe: cucumber, yogurt, garlic … very easy! – Italian Cuisine

Fresh, light and easy to prepare, the tzatziki sauce is an excellent alternative to mayonnaise. Made with cucumber, garlic and yogurt, it is quickly prepared and can be served as an appetizer or as an accompaniment to meat, fish and vegetables

The tzatziki is a sauce made from cucumbers, garlic and yogurt very simple to prepare. In Greece, where the recipe was invented, it is never lacking on the table, but it is very common in the Balkans, in the Middle East and now more and more also in Europe. Usually tzatziki is served as an appetizer together with toasted bread, as an accompaniment to meat, fish or vegetables, or used to flavor pita filling (flat and round bread), kebab or falafel. Compared to mayonnaise it is much lighter because it does not contain eggs and in addition it is an excellent alternative to the usual salad to use cucumbers, especially when they abound in the garden. To prepare the tzatziki, according to original recipe, very few ingredients are enough. The important thing is to play a little early because, once grated, the cucumber must be left an hour or drained.


Tzatziki, the original recipe

For four people serve a cucumber, 350 grams of Greek yogurt, two segments of garlic, half lemon, two tablespoons of extra virgin olive oil and a bunch of dill. First of all wash and tick the cucumber. With the tip removed, rub the end of the cucumber in a circular motion. In this way it eliminates its bitter taste and makes it more digestible. Then deprive it of its peel and grate it coarsely. At this point put it in a colander and let the vegetation water drain for an hour. Then, if necessary, squeeze it and place it in a bowl. Meanwhile chop the garlic finely to reduce it to the consistency of a cream, using a mortar or a blender. Pour the yogurt in a bowl, add the garlic and the cucumber. Add the oil and the juice of half a lemon and mix with a spoon or a whisk. To finish, add salt and season with a little chopped dill.

Alternative makeup and ingredients

To fully appreciate its flavor, tzatziki it should be served cold. The ideal would be to let it rest in the refrigerator for half an hour. Still in the refrigerator, put in a glass container, it can also be kept for a couple of days. Who does not love dill, can use as an alternative ofchives, while lemon juice can be replaced with a tablespoon of white vinegar.

Pasta with garlic, oil and chilli – Italian Cuisine

Pasta with garlic, oil and chilli


There garlic, oil and chilli paste it is prepared in a few minutes! It's a classic recipe so easy to do as always appreciated by everyone. It is ideal to prepare when you have unexpected guests at home or when you don't feel like cooking, but don't want to miss out on a tasty dish rich in quality ingredients.

What we offer you is a refined and elegant variant of the classic recipe of garlic, oil and chilli paste, prepared with i Pici. Pici are a typical Tuscan pasta made with durum wheat flour, similar to large spaghetti; you can make them at home or buy them dry, ready to boil.

How to prepare pasta with garlic, oil and chilli

1) Work the ingredients. Boil a large pot of water, because i Pici they require longer cooking than a common long pasta. Meanwhile, wash the chili pepper, cut it into slices for the width and remove the seeds. Peel the cloves ofgarlic, remove the inner shoot from each one and cut them into slices.

2) Prepare the seasoning. Warm 4 tablespoons d'oil extra virgin olive oil in a cooking pan with a handle and the high edge ideal for then pulling the dough. Add the slices of garlic and let it brown over moderate heat, being careful not to burn it. Combine the prepared chilli, adjusting the quantity to taste, and let the oil flavor, then turn off the flame.

3) Cook the pasta. Room the water you brought to a boil and cook the pici following the times indicated on the package. Drain them slightly al dente and transfer them to the pan with oil, garlic and chilli.

4) Complete the dish. Blow up pici with garlic, oil and chilli for a few moments and add another 4 tablespoons of extra virgin olive oil, this time raw, before serving. If you wish, you can finally add some parsley finely chopped.


Instead of pici you can use any type of durum wheat semolina pasta with a long format and with a certain thickness in diameter: spaghetti, bucatino, bigolo or troccolo go well. Too thin pasta, such as spaghettini, does not do as well.

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