Tag: garlic

Knots of garlic bread – Italian Cuisine

First of all, prepare the aromatic oil: chop the garlic and parsley very finely and add them to the slightly heated oil in a rather large bowl.

Dissolve the yeast in the warm water, add the flour first and only after salt and oil.

Knead for at least 10 minutes, in order to obtain a smooth and elastic dough, then let it rise for at least 1 hour or until doubled.

Take the dough again, deflate it with the help of a little flour, then take it a little at a time and form some cords about 15 cm long, then knot them to create the knots.

Heat a non-stick griddle (or pan) after having lightly greased it with a little oil-stained kitchen paper, then cook the knots, about 5 minutes per side, over medium-low heat, with the lid on.

Once cooked, put them still hot in the bowl with the flavored oil and mix to distribute it evenly.

The garlic bread knots are ready, you just have to enjoy them.

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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.

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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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