ID: 5304d1bc...
This video presents two distinct methods for preparing the classic Aglio e Olio. The basic version is a traditional, quick approach that infuses olive oil with thinly sliced garlic and chili flakes. The fancy version elevates the dish by creating a smooth, creamy garlic sauce through blanching and blending, resulting in a deeper, sweeter flavor profile without the sharp bite.
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[Basic Version]: Thinly slice garlic and gently infuse in olive oil with chili flakes without browning. → [Basic Version]: Add undercooked pasta and reserved pasta water, then stir vigorously to emulsify a sauce. → [Basic Version]: Finish by tossing with fresh parsley. → [Fancy Version]: Blanch whole garlic cloves in boiling water four times to mellow the flavor. → [Fancy Version]: Blend the blanched garlic with olive oil and pasta water to create a smooth, creamy sauce. → [Fancy Version]: Toss the cooked pasta and fresh parsley in the creamy garlic sauce to coat.
[Basic Version]: Thinly slice garlic and gently infuse in olive oil with chili flakes without browning. → [Basic Version]: Add undercooked pasta and reserved pasta water, then stir vigorously to emulsify a sauce. → [Basic Version]: Finish by tossing with fresh parsley. → [Fancy Version]: Blanch whole garlic cloves in boiling water four times to mellow the flavor. → [Fancy Version]: Blend the blanched garlic with olive oil and pasta water to create a smooth, creamy sauce. → [Fancy Version]: Toss the cooked pasta and fresh parsley in the creamy garlic sauce to coat.
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This recipe showcases two techniques for the same core ingredients, yielding very different results. The basic version is sharp and fragrant, while the fancy version is sweet, mild, and creamy.
Reserving starchy pasta water is non-negotiable for both versions. The starch is the key emulsifier that helps bind the oil and water into a cohesive sauce.
Cooking the pasta slightly under the recommended time (al dente) allows it to finish cooking in the sauce, absorbing more flavor.
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