Garlic And Olive Oil Recipes

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Steps:

• Bring a large pot of water to a brisk boil.
• Add salt.
• Add the spaghetti, following directions on the box.
• Meanwhile, heat the oil in a small pan.
• Slice the garlic thinly and add it to the oil.
• remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
• Add the parsley, salt and pepper.
• Reserve 1/2-3/4 cup pasta water.
• Drain pasta & stir in the oil.
• Add the water if you think the mixture is too dry.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Steps:

• Crush garlic cloves with the back of a knife on a flat surface; remove peel. Pour olive oil in a jar and add garlic cloves. Cover and refrigerate until flavors blend, 2 to 5 days.

Steps:

• At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
• Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, and coarse salt.
• On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
• Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge.
• Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Cut pizza into wedges and serve immediately.