SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
MELENZANA ALI OLIO
A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
Provided by DXRICCI
Categories Relishes
Time P1DT12h15m
Yield 16
Number Of Ingredients 8
Steps:
- On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
- Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
- The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
- Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
- Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
- Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 9.1 g, Fat 28.3 g, Fiber 4.7 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 2698.4 mg, Sugar 3.2 g
PASTA E OLIO
This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.
Provided by MARBALET
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
- Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
- Toss pasta with garlic mixture and butter or margarine. Serve warm.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g
More about "melenzana ali olio recipes"
BEST MELANZANE SOTT'OLIO RECIPE - HOW TO MAKE …
From food52.com
Reviews 23Servings 2Cuisine ItalianCategory Appetizer
MELANZANE SOTT’OLIO (EGGPLANT CURED IN OIL) - L'ITALO-AMERICANO
MELENZANA ALI OLIO PHOTOS - ALLRECIPES.COM
15 AWESOME ITALIAN EGGPLANT RECIPES - EAT LIKE AN ITALIAN
From eatlikeanitalian.com
MELENZANA ALI OLIO | RECIPE | RECIPES, OLIO RECIPE, CANNING RECIPES
From pinterest.com
ALLRECIPES
MELENZANA ALI OLIO | RECIPE | RECIPES, OLIO RECIPE, CANNING
From pinterest.com
MELENZANA ALI OLIO ARCHIVES - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
MELENZANA ALI OLIO RECIPE - RECIPESFULL.NET
From recipesfull.net
MELENZANA ALI OLIO - EASY COOK FIND
From easycookfind.com
MELENZANA ALI OLIO - RECIPELER.COM
From recipeler.com
MELENZANA ALI OLIO RECIPE | RECIPESCHOOSE.COM
From recipeschoose.com
MELENZANA ALI OLIO | RECIPE | RECIPES, OLIO RECIPE, CANNING
From pinterest.com
MELENZANA ALI OLIO - COOKING-RIGHT.NET
From cooking-right.net
MELENZANA ALI OLIO RECIPE REVIEW BY CAMOHN – REDCIPES
From redcipes.com
SPICY EGGPLANT - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE ...
From recipe30.com
You'll also love