Garlic Pate Pasta De Alho Food

GARLIC PATE (PASTA DE ALHO)

Steps:

• Pre-heat the oven to 300 degrees F.
• Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
• Bake the garlic for an hour, remove from the oven and cool to room temperature.
• Heat water in the bottom of a double boiler.
• Trim all the rind from the brie and cut the cheese into 1" chunks.
• Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
• Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
• Add the cayenne, the olive oil and the water and process for 30 seconds.
• Scrape down the sides and process for another 30 seconds.
• Now add the softened cheese and pulse 8 or ten times.
• Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
• Note: it can all be done hand--a good workout for it takes a good bit of mixing.
• Store in an airtight container in the fridge.
• Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

TO DIE FOR GARLIC FETA PATE

Steps:

• Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

ROASTED GARLIC PATE

Steps:

• Wrap each head of garlic in a double thickness of aluminum foil.
• Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic.
• Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds.
• With machine running add olive oil until mixture has the texture of softly whipped potatoes.
• Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.