On Wed, 14 Mar 2012 13:31:36 +0100, "ViLco" > wrote:

>I had them for a lifetime in thousands of occasions, bioth cooked by me or
>by someone else. As I boy I found this pasta dressing as missing something,
>in fact oil and garlic is the staring point of many pasta dressings, then I
>started liking it, expecially as I started loving hot peppers and this dish
>is perfect to enjoy a hot pepper with all its taste.
>But garlic and hot pepper have always been cooked, until a chef from Sanremo
>told me to try it uncooked. What an improvement it is! So now I always make
>it "a crudo", which means uncooked.
>For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
>the minced or cracked hot pepper and let rest for one hour. I tried longer
>times up to 3 hours but the result didn't change much. Before using it I
>sometimes remove the garlic, if I have someone garlic sansible. When the
>pasta is cooked, drain it and dress it with the oil taking care that the hot
>pepper come with it, pure and simple heaven for pasta, garlic and pepper
>lovers.
>
>
Oh, yummm another way to have one of my favorite dishes. Thanks.

koko
--
Food is our common ground, a universal experience
James Beard

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