Category Pickles

Marinated Garlic – 314ml

 5/5

Everything that one expects from Puglia is present in the line "I tipici". A series of products with an exceptional flavour, a unique tradition and a century-old history. Particular attention to those unique products of their kind in Italy, which are jealously trasformed according to the most traditional techniques so as not to change their spectacularity.

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$10.90

Region: Puglia

Product Code: GDP303/1

EAN Code: EAN 8055965080224

Weight: 290 grams

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About this Product

Its name derives from a Celtic term which means “burning” due to its characteristic spiciness. It really has a thousand properties and it’s great, some legends say it’s also effective against vampires! However, garlic is also very good for the body, having properties for example against bad cholesterol and being anti-sclerotic, it should be eaten, perhaps in small doses, frequently. If you want to make it digestible, you can remove the inner part, the so-called soul, from its segment and it will definitely be much lighter.

Ingredients

Garlic (63%)
Sunflower Oil (36%)
Wine Vinegar (SULFITES)
Salt
Spicy Pepper
Parsley
Antioxidant E300
Acidity Regulator E330

How to use

How can you use this marinated garlic? In the meantime, like any normal clove, in sauces, sauces and various condiments, but it will also be excellent in salads, fish or rubbed on bread to make traditional “bruschetta” bread.

Recipe

SPAGHETTI AGLIO E OLIO (SPAGHETTI WITH GARLIC, OIL AND CHILI PEPPER)

Ingredients

Spaghetti 11.3 oz (320g)
Garlic
3 cloves Fresh chili pepper
3 Extra virgin olive oil
0.65 cup (70 g) – (high quality)
Fine salt to tast

Guidelines

Start by cooking the pasta in boiling salted water.
Cook the spaghetti al dente, and in the meantime prepare the seasoning: the garlic cloves, divide them in half.
Cut the cloves into rather thin slices.
Take the fresh chili peppers, and slice them removing the center.
If you prefer less spiciness, you can open them lengthwise and remove the seeds before slicing them.
Now pour the oil into a large pan.
Place the pan over very low heat and add the sliced garlic and then chili peppers.
Continue to fry over very low heat; the chili and garlic should not burn, and should only fry for a couple of minutes.
For even browning without the risk of burning, you can tilt the pan to gather the oil, garlic and chili peppers in one area and allow them to brown evenly.
Once the pasta is cooked al dente, you can transfer it directly into the pan and add a ladle of cooking water.
Stir for a few moments to combine the flavors and sauté, then you can plate your garlic, oil and chili pepper spaghetti (14-15) and serve very hot!