I usually clean the garlic, crush it and leave it entire, or at cut in half. I put the garlic and extra virgin olive oil in the cooking pan without fire, for the oil to absorb the garlic flavor for some minutes, while I am working on something else. When I am ready, I light the fire and just have the garlic become golden, without burning. When is gold you add the other ingredients. When the sauce is ready, I always take the garlic away. Garlic soffritto is required for the pasta sauces with: Tomato and basil –but someone use onion Mushrooms Porcini mushrooms Fish Sea food Eggplant |
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