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aglio e olio

post #1 of 17
1/16/11 at 11:43pm
Thread Starter 
How do you make it? Wondering what the best way to do it would be without doing a half-dozen controlled trials in the kitchen would be. Bottom line is I'm not getting enough garlic flavor infused into the oil as I'd like. I used to crush the garlic and let it sit in warm oil for a while (think i got that out of hazan's book). Lately I've tried putting the oil on medium with 6-7 cloves of sliced garlic at the same time as I put the spaghettini on and it's done at the same time as the pasta. Has anyone tried to infuse the oil with garlic overnight? Lets just say i really like garlic... I tend to top it with copious amounts of parmigiano too.
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post #2 of 17
1/16/11 at 11:45pm
Every time I see someone mention this, this is the image that comes to mind:
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post #3 of 17
1/16/11 at 11:53pm
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Quote:
Originally Posted by Tokyo Slim View Post
Every time I see someone mention this, this is the image that comes to mind:

can't say i follow, but ok..
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post #4 of 17
1/16/11 at 11:59pm
Quote:
Originally Posted by GQgeek View Post
How do you make it?

Wondering what the best way to do it would be without doing a half-dozen controlled trials in the kitchen would be. Bottom line is I'm not getting enough garlic flavor infused into the oil as I'd like.

I used to crush the garlic and let it sit in warm oil for a while (think i got that out of hazan's book). Lately I've tried putting the oil on medium with 6-7 cloves of sliced garlic at the same time as I put the spaghettini on and it's done at the same time as the pasta.

Has anyone tried to infuse the oil with garlic overnight? Lets just say i really like garlic... I tend to top it with copious amounts of parmigiano too.

That's a lot of garlic, lol. I suppose heating the garlic chips over lower heat longer could get more into your oil without obliterating the garlic chips.
I usually throw in few of those whole peperoncino intero dried red chiles in lieu of crushed chili flakes as well.
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post #5 of 17
1/17/11 at 3:12am
Quote:
Originally Posted by GQgeek View Post
can't say i follow, but ok..
What's hard to follow? I knew of the Beastie Boys long before I became familiar with rustic Italian cuisine.
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post #6 of 17
1/17/11 at 3:49pm
aglio ed olio: warm oil in a pan with whole, peeled garlic cloves cut in half. just a couple. toss in some a dried red pepper if you want. cook until the garlic is lightly browned all over. discard the garlic and the pepper and use the oil to dress the pasta. good with a little chopped parsley over top.
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post #7 of 17
1/17/11 at 3:51pm
Quote:
Originally Posted by foodguy View Post
aglio ed olio: warm oil in a pan with whole, peeled garlic cloves cut in half. just a couple. toss in some a dried red pepper if you want. cook until the garlic is lightly browned all over. discard the garlic and the pepper and use the oil to dress the pasta. good with a little chopped parsley over top.

this is a really gross slip up, considering the subject matter.
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post #8 of 17
1/17/11 at 3:51pm
Quote:
Originally Posted by foodguy View Post
aglio ed olio: warm oil in a pan with whole, peeled garlic cloves cut in half. just a couple. toss in some a dried red pepper if you want. cook until the garlic is lightly browned all over. discard the garlic and the pepper and use the oil to dress the pasta. good with a little chopped parsley over top.
This is how I do it. Letting raw garlic infuse in warm oil for a long period of time is not the smartest...
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post #9 of 17
1/17/11 at 4:04pm
Quote:
Originally Posted by mharwitt View Post
this is a really gross slip up, considering the subject matter.

gross but correct, I'm afraid. At least I didn't recommend adding morels.
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post #10 of 17
1/17/11 at 4:14pm
Quote:
Originally Posted by foodguy View Post
gross but correct, I'm afraid. At least I didn't recommend adding morels.

ewwwww
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post #11 of 17
1/17/11 at 7:14pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
This is how I do it. Letting raw garlic infuse in warm oil for a long period of time is not the smartest...

what heat are you guys cooking on and for how long? I understand the till light brown thing but depending on temp between different stoves it could take one guy 5 minutes and the other guy more or less to get to the same color.
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post #12 of 17
1/17/11 at 7:19pm
Quote:
Originally Posted by GQgeek View Post
what heat are you guys cooking on and for how long? I understand the till light brown thing but depending on temp between different stoves it could take one guy 5 minutes and the other guy more or less to get to the same color.
Feel the force, geek.
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post #13 of 17
1/17/11 at 7:19pm
medium-low ... you don't want too high or it'll scorch the oil. it'll take 5-7 minutes to color the garlic.
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post #14 of 17
1/17/11 at 7:24pm
Quote:
Originally Posted by foodguy View Post
medium-low ..

when in doubt, this is what i usually do
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post #15 of 17
1/17/11 at 7:32pm
Method I learned from my zia in Palermo in 2008: Take a skillet....warm olive oil in skillet....take one head of garlic and with a grater, grate all cloves of garlic very finely.....add to olive oil, along with pepenroncini to taste...leave on low heat for 10 minutes....add handful fresh chopped prezzemolo, salt......toss the pasta in the skillet....eat. Buon appetito...
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