Tag: garlic

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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Spaghetti with garlic, oil and hot peppers. It sounds like an easy recipe, but it's not! – Italian Cuisine

There is nothing in the fridge. What's now? A garlic, oil and chilli paste is always the solution!

Spaghetti with garlic, oil and chilli are seen a bit like the dish that saves you when you organize a last minute dinner with many friends, when the refrigerator is empty, when there is no time to put something on the table, when returning from a "busy" late at night you get hungry for wolves.

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Few ingredients for a first course that all agree

Easy to say, but do you know that garlic, oil and chilli paste is one of the most complicated to prepare?
Undercooked, overcooked, glued, tasteless, too cheery.
The error is around the corner.
That's why we want to give you 10 tips to prepare it better.

Garlic cream recipe with crispy bread and anchovy fillets – Italian Cuisine

Ingredients

500 g potatoes
7 peeled cloves of garlic
4 anchovy fillets in oil
2 slices of homemade bread
shallot
White wine
vegetable broth
extra virgin olive oil
coarse and fine salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of the garlic cream with crispy bread and anchovy fillets, pour a drizzle of extra virgin olive oil and a pinch of coarse salt into a saucepan, bring to the heat and brown half the chopped shallots.

Add the peeled and chopped potatoes, 5 cloves of garlic, sprinkle with a splash of white wine, then cover with 800 g of hot broth and cook for 40 '. Turn off, remove the garlic cloves and blend the rest with the immersion mixer obtaining a thick cream. Bring it back to the heat, add salt and pepper to taste.

Slice the remaining cloves of garlic into thin slices and brown them in a pan with a drizzle of extra virgin olive oil. Free the pan and toast the slices of bread greased with extra virgin olive oil. Spread the garlic cream in the bowls and complete it, before serving, with the coarsely chopped slices of bread, the fried garlic and an anchovy fillet.