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.

On 3/14/2012 8:31 AM, 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.
>
>
>
Which hot pepper do you recommend or do we experiment?

--
Jim Silverton

Extraneous "not" in Reply To.

James Silverton wrote:

>> pure and simple heaven for pasta, garlic and pepper lovers.

> Which hot pepper do you recommend or do we experiment?

This one is born with cayenne pepper in my family, I guess one could use
other chiles also.

On Mar 14, 5:31*am, "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.

I've never made it with just raw garlic. My favorite recipe uses
both cooked garlic and "raw" garlic. I use black pepper and have
never tried hot pepper with it. I'll have to try your methodology.

here's mine:

http://hizzoners.com/recipes/pastas/...e-oil-a-garlic

ImStillMags wrote:

>I've never made it with just raw garlic. My favorite recipe uses
>both cooked garlic and "raw" garlic. I use black pepper and have
>never tried hot pepper with it. I'll have to try your methodology.
>
>here's mine:
>
>http://hizzoners.com/recipes/pastas/...e-oil-a-garlic

Sounds good. Thanks for the link. (If you know the person who posted
that recipe, you might suggest he/she proofread it.)

On Mar 14, 5:31*am, "ViLco" > wrote:

> 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.

I love the garlic that is harvested in summer, but some times of the
year the garlic we get is too harsh for my taste. I would rather use
powdered garlic for those times of the year. Is good tasting garlic
always available to you?

Further, more and more Chinese garlic shows up in our markets.

spamtrap1888 wrote:

> I love the garlic that is harvested in summer, but some times of the
> year the garlic we get is too harsh for my taste. I would rather use
> powdered garlic for those times of the year. Is good tasting garlic
> always available to you?

From march to november it's good, then I have to buy what I find. For some
reason, it seems that I can't get used to garlic flakes, they're still in
their package

> Further, more and more Chinese garlic shows up in our markets.

Same as here. Last time I bougth garlic, though, the options were
argentinian and italian and I took italian

ViLco wrote:

>> Further, more and more Chinese garlic shows up in our markets.
>
>Same as here. Last time I bougth garlic, though, the options were
>argentinian and italian and I took italian

Is there a problem with Chinese garlic?

George M. Middius wrote:

>>> Further, more and more Chinese garlic shows up in our markets.

>> Same as here. Last time I bougth garlic, though, the options were
>> argentinian and italian and I took italian

> Is there a problem with Chinese garlic?

Their food safety standards, notwhistanding the very heavy penalties for
infringements, are still among the worst on Earth

"ViLco" > wrote in :

> George M. Middius wrote:
>
>>>> Further, more and more Chinese garlic shows up in our markets.
>
>>> Same as here. Last time I bougth garlic, though, the options were
>>> argentinian and italian and I took italian
>
>> Is there a problem with Chinese garlic?
>
> Their food safety standards, notwhistanding the very heavy penalties for
> infringements, are still among the worst on Earth
>
>
>
>




George Muddled probably thinks Basa fish is a great deal and quite safe
too!!




--
Peter
Tasmania
Australia

ViLco wrote:

>>>> Further, more and more Chinese garlic shows up in our markets.
>
>>> Same as here. Last time I bougth garlic, though, the options were
>>> argentinian and italian and I took italian
>
>> Is there a problem with Chinese garlic?
>
>Their food safety standards, notwhistanding the very heavy penalties for
>infringements, are still among the worst on Earth

So your decision falls under "Precautionary" rather than driven by
some specific event?

Andy wrote:

> Getting out of the car I got a huge breath of garlic in the air. It
> was overwhelming.
>
> I thought, what the heck is McDonalds up to?!?
>
> The burger was OK. It was just my failure to observe the "Welcome to
> Gilroy! The Garlic Capital of the World" sign as I arrived. Peeyew!!!
>
> Garlic will always mean Gilroy, CA to me!!! LOL!

LOL, the best I can find here is the parking lot behind a store where they
also sell food cooked by themselves. Sometimes they are cooking metric tons
of onions, huge batches they must be, and then you see all the people
walking through the parking lot who start looking around freaked and
sniffing their armpits

On 14 Mar, 13:31, "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.

Wonderful Vilco! I always made it with a mix of dried garlic, parsley
and hot chili pepper. Oil Evo and Whole grain pasta. I love it very
much! Now I must try like you say.
Cheers
Pandy

On Mar 14, 5:31*am, "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.

Thank you for the tip- this is one of my family's favorite dishes.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 14/03/2012 8:31 AM, 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.



I am using them cooked tonight. When I was shopping I forgot to get
something special for Sunday dinner. Not a problem, because I had
several bags of frozen shrimp in the freezer and I considered a stir
fried pasta dish. The problem was vegetables for it. I bicycled over to
the grocery store to get some snow peas, but I found asparagus on sale.

So... my wife is out in the kitchen making salad. The shrimp have been
sprinkled with salt and pepper. I have chopped the asparagus into 1-2
inch pieces, chopped some red peppers, and 4 cloves of garlic.

I will cook up some spaghetti, heat up some olive oil with the garlic
and a good pinch of dried chili flakes, soften the garlic a bit, add the
red peppers, then the asparagus and shrimp. Add some grated Parmesan.
I have to check the garden for parsley... no snow covering it this March.

Andy wrote:

>I'd eat that!
>
>What? No clams?!?

That's what I was thinking, at least anchovy.
I sometimes dress a pasta dish with a can of those delightful rolled
anchovy, the oil in the can is plenty, just add a squeeze of fresh
lemon, a splash of Sauterne, and a dusting of crushed red pepper to
taste or not.

I'm beginning to think our resident Eyetalians don't know how to
prepare pasta... today we got bucatinni that looks much more like
Boyardi pisghetti from a can... and now raw garlic and raw hot peppers
to dress pasta... sounds beyond disgusting... retarded.

On 14 Mar, 16:49, Brooklyn1 <Gravesend1> wrote:
> Andy wrote:
> >I'd eat that!
>
> >What? No clams?!?
>
> That's what I was thinking, at least anchovy.
> I sometimes dress a pasta dish with a can of those delightful rolled
> anchovy, the oil in the can is plenty, just add a squeeze of fresh
> lemon, a splash of Sauterne, and a dusting of crushed red pepper to
> taste or not.
>
> I'm beginning to think our resident Eyetalians don't know how to
> prepare pasta... today we got bucatinni that looks much more like
> Boyardi pisghetti from a can... and now raw garlic and raw hot peppers
> to dress pasta... sounds beyond disgusting... retarded.

If your "Brucculino" head prevent you to understand such fineness,
it's better you shut up and before speaking learn how to cook an egg
because I think you are not able!
Fondly
Pandora

Andy wrote:

> I'd eat that!
>
> What? No clams?!?

That's another dish and it involves mure than just oil, garlic and clams

> Saved as "ViLco's garlic and oil spaghetti."

Hope you'll like it