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<blockquote data-quote="moreluck" data-source="post: 3310433" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Spaghetti Aglio e Olio</strong></span></p><p> </p><p>Recipe By:Chef John</p><p>"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."</p><p></p><p><span style="font-size: 18px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">1 pound uncooked spaghetti</li> <li data-xf-list-type="ul">6 cloves garlic, thinly sliced</li> <li data-xf-list-type="ul">1/2 cup olive oil</li> <li data-xf-list-type="ul">1/4 teaspoon red pepper flakes, or to taste</li> </ul> <ul> <li data-xf-list-type="ul">salt and freshly ground black pepper to taste</li> <li data-xf-list-type="ul">1/4 cup chopped fresh Italian parsley</li> <li data-xf-list-type="ul">1 cup finely grated Parmigiano-Reggiano cheese</li> </ul><p><span style="font-size: 18px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">Serve pasta topped with the remaining Parmigiano-Reggiano cheese.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 3310433, member: 1246"] [SIZE=6][B]Spaghetti Aglio e Olio[/B][/SIZE] Recipe By:Chef John "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." [SIZE=5][B]Ingredients[/B][/SIZE] [LIST] [*]1 pound uncooked spaghetti [*]6 cloves garlic, thinly sliced [*]1/2 cup olive oil [*]1/4 teaspoon red pepper flakes, or to taste [/LIST] [LIST] [*]salt and freshly ground black pepper to taste [*]1/4 cup chopped fresh Italian parsley [*]1 cup finely grated Parmigiano-Reggiano cheese [/LIST] [SIZE=5][B]Directions[/B][/SIZE] [LIST=1] [*]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. [/LIST] [/QUOTE]
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