Petes Garlic Oil Essential When Cooking Italian Food

PETE'S GARLIC OIL, ESSENTIAL WHEN COOKING ITALIAN

Pete's Garlic Oil, Essential when Cooking Italian image

Can be used as the main ingredient in Linguine Aglio Et Olio, a great addition to pastas with pesto, and roasted vegetables dishes like Brussels sprouts with bacon, broccoli rabbi and sausages. Cloves can be coarsely mashed and placed in a puddle of the garlic infused oil and sprinkled with Tuscany seasoning for a tangy garlic dip for crusty bread with dinner. It can also be used as the base for Bagna Cauda, the famous anchovy vegetable dip and sauce from the Piedmont region of Italy. Early in a day of entertaining, I usually start by preparing a pot of Pete's Garlic Oil early .

Provided by Peter Steriti

Categories Vegetable

Time 3h10m

Yield 1 1/2 Cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup olive oil
10 large garlic cloves, with skin
5 fresh sage leaves
2 inches sprigs fresh rosemary
1/2 teaspoon kosher salt
1 pinch red pepper flakes

Steps:

• Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, they contribute favor and removed later. Place them in a narrow stainless steel butter melting pot (please see photo above). Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more.
• Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic.
• Remove the garlic skins from the pot when they are released from the cloves.
Substitute Pete's Garlic Oil and pan roasted garlic when ever plain olive oil and garlic is required.

GARLIC OIL

Garlic Oil image

Provided by Ina Garten

Categories condiment

Time 5m

Yield IG1C01

Number Of Ingredients 2

Ingredients

6 garlic cloves, peeled
1 cup extra-virgin olive oil

Steps:

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

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