AGLIO E OLIO RECIPE
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!
Provided by Phil Torre
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
- Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
HOMEMADE OLIVE OIL BREAD ROLLS
Nothing like a Yeast Bread, especially these delicious soft Olive Oil Bread Rolls. Easy Homemade bread never tasted so good.
Provided by Rosemary Molloy
Categories Appetizer Bread and Pizza
Time 30m
Number Of Ingredients 6
Steps:
- In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
- In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
- Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
- Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
- Pre-heat oven to 400F (200C).
- Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!
Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, Sodium 97 mg, ServingSize 1 serving
OLIVE OIL BREAD (PANE AL 'OLIO)
Provided by Florence Fabricant
Time 4h30m
Number Of Ingredients 7
Steps:
- Stir the yeast into the water in a large mixing bowl, let stand until creamy, about 10 minutes.
- Stir in the oil and lard, then the flour and salt until well blended. Knead on a floured surface until elastic and velvety, eight to 10 minutes. The dough can also be mixed and kneaded in an electric mixer or a food processor. If you use a food processor, first dissolve the yeast in one-fourth cup of warm water in a small bowl, add all the dry ingredients to the food processor bowl, then add the liquids, including the dissolved yeast, through the feed tube with the machine running.
- Place kneaded dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about two hours. Dough should be very moist and velvety.
- Divide the dough into 12 to 14 equal pieces, each about the size of a lime, and shape into small balls. Arrange the balls about one-and-a-half inches apart, not touching, in two free-form circles on oiled, parchment-lined baking sheets, or place in oiled ring molds that have been sprinkled with sea salt. Cover with plastic wrap and then a towel and let rise until doubled, one-and-a-fourth to one-and-a-half hours.
- Heat oven to 400 degrees. If you have made free-form rings, brush the tops of the rolls in olive oil and sprinkle lightly with sea salt.
- Bake 35 minutes, cool on racks. Makes two rings.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 245 milligrams, Sugar 0 grams
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
OLIVE OIL BREAD
A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Provided by Dee
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g
OLIVE OIL BREAD
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours
Provided by Mary Cadogan
Categories Side dish
Time 45m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
- Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
- Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
- Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
- When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
- Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
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