By Kathy Bailey
Garlic, Oil and Chili Pepper
1 step
Prep:10minCook:1h 30min
Aglio, olio e peperoncino. La fine delle serate più belle.
Ingredienti:
6 teste di aglio
1/2L olio evo
2 peperoncino
Prezzemolo qb
Per la pasta:
Pasta 200 gr
Peperoncino
Prezzemolo qb
Preparate la crema all’aglio da conservare in frigo e utilizzare a vostro piacimento! Prendete le teste d’aglio, mettetele in una pirofila con peperoncino , prezzemolo e olio. Coprite e cucinate in forno a 100 gradi per 1 ora e mezza. Una volta pronto schiacciate le teste d’aglio, filtrate l’olio della pirofila, e frullate insieme per ottenere la vostra crema. Riscaldate 1⁄2 cucchiaio con abbondante olio evo,1 pizzico di peperoncino,aggiungete 1⁄2 mestolo di acqua di cottura,scolate gli spaghetti al dente,ed infine prezzemolo.
Updated at: Sun, 04 Feb 2024 02:22:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories362.5 kcal (18%)
Total Fat38.1 g (54%)
Carbs5.9 g (2%)
Sugars0.5 g (1%)
Protein1.2 g (2%)
Sodium4.2 mg (0%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Prepare the garlic cream to keep in the fridge and use as you wish! Take the heads of garlic, place them in a baking dish with chilli pepper, parsley and oil. Cover and cook in the oven at 100°C (200°F) for 1 and a half hours. Once ready, crush the heads of garlic, filter the oil from the baking dish, and blend together to obtain your cream. For the pasta: Heat 1⁄2 tablespoon with plenty of extra virgin olive oil, 1 pinch of chilli pepper, add 1⁄2 ladle of pasta water, drain the spaghetti al dente, and finally add parsley.
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