Tag: garlic

Recipe Raw sea bass with garlic, oil and chilli – Italian Cuisine

Ingredients

400 g sea bass fillets, skinned, boned and well cleaned
garlic
dry chili
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Doses: 4 people

Prepare a saline solution by boiling 1 liter of water with 50 g of salt.
You do marinate the sea bass fillets in a vacuum bag with a little saline solution for 24 hours. Our version: cover the fish with the saline solution and place it to marinate in the refrigerator for 2 hours.
Heat lightly 30 g of oil over very low heat without frying it.
Turn off, infuse 3 crushed cloves of garlic and let cool.
Drain the sea bass fillets from the marinade, pat them with kitchen paper and slice them like a carpaccio.
Eliminate the garlic from the oil and sprinkle the fish with it; complete with chilli.

Recipe Tagliolini with garlic, oil and bottarga – Italian Cuisine

Ingredients

150 g Durum wheat tagliolini with egg
1 pc Clove of garlic
1 pc Chilli
Mullet bottarga
Lemon
Extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Doses: 2 people

Heat 2 tablespoons of oil in a pan and brown the crushed garlic with the peel and a piece of chilli.

When the garlic begins to turn color, turn off and let the oil cool. Then remove both the garlic and the chilli.

Meanwhile, boil the tagliolini in plenty of boiling salted water and drain them, keeping them very moist (if necessary, keep a little cooking water).

Pour the tagliolini into the pan and season them, mixing well and adding raw oil. Complete at the end with the grated bottarga and a pinch of grated lemon zest.

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Garlic in oil – 's garlic in oil recipe – Italian Cuisine

First sterilize the jars.
Clean the garlic by removing the outer peel, the skin that covers the individual cloves, and cutting away the base, which is harder.

Bring the wine and vinegar to a boil together in a saucepan, then add the garlic, pepper, juniper and salt and let it boil for about 2 minutes.

Drain, dry on kitchen paper and let cool.
When the cloves are completely dry and cold, compose your jars, distributing the mixture of garlic and berries inside and completely comprising with olive oil.

The garlic in oil is ready: for an optimal yield, proceed with the pasteurization leaving the jars tightly closed in boiling water for about 20 minutes, then let it cool, let it rest in a dark place for at least 1 week and serve.

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