Did you know that you can use an entire head of garlic for a plate of pasta and still be able to talk to the people around you without becoming Dracula's killer?? Isn't it so absurd to believe?! Luckily for you, I am going to teach you how to do it!!!
We are going to rely on science to help us understand how to properly proceed. Garlic is a member of the allium family, and it contains sulfur compounds that give food its distinctive flavor. It also releases distinctive gasses when cut or mashed that mingle with gas-emitting bacteria, resulting in the scented breath. For more info about the process check on Wikipedia.
Basically, what we are looking at here is avoiding the activation of what gives the smelly breath after eating garlic. This is only possible when you cook the garlic entirely. When you see someone cutting, or crushing a garlic glove you know that it will give smelly breath to whoever may eat that food.
There is a piece of good news. At higher temperatures, we can activate a different process that makes the garlic much more pleasant to eat, without any killer breath.
A big help is coming from the sous-vide circulator that will allow cooking the garlic at the exact temperature we are aiming for, and to not be worried about burning the garlic.
Now we can talk about the recipe without any second thought, and if you already know me, you know that I will not let you down.
INGREDIENTS for 2 people
160-180 grams of gluten-free spaghetti
1 entire garlic head
olive oil
spicy pepper
parsley
lemon juice
salt
PROCEDURE
Set the sous-vide at 149°F
Peel the garlic cloves, put them into a ziplock bag, and cover them with olive oil. They need to cook into the oil so don't be shy and add enough oil. Add the spicy pepper as well.
With the bag still open, submerge it into the water bath and secure it on a side, being careful to don't get water inside the bah. You are leaving the bag open during the cooking process to allow the gasses can go out. It may help to leave whatever you are using for the sous-vide outside of your house so it doesn't smell like garlic.
At this point, the cooking time depends on the clove's type and size; so to be sure that it is done, I like to leave mine cooking for 24 hours. The garlic should be soft enough to be smashed with a fork. Anyway, with the sous-vide, I am not worried about overcooking, so I can sleep well.
Put a pan with water on the stove, let it boil, salt it, and start cooking your pasta. You can use any shape you like. I prefer spaghetti in this case.
At half time of your cooking pasta time, start taking care of your garlic sauce. Separate the garlic cloves from the oil, put a teaspoon of lemon juice, and smash it a little. Cover the paste you made with the same oil you cooked the garlic. Using a hand blender, mix everything trying to incorporate as much air as possible. Slowly add cooking water until your sauce is nice and smoothy.
Chop a lot of parsley, add it to the sauce. Drain the pasta, place it in a warm pan, add the sauce, and some extra parsley. Add some grated cheese and plate.
The real treasure of this recipe is the sauce. You can store it in the freezer and use it in so many dishes to enhance the flavor. Give it a try and let me know what's your favorite combination.
Comments
Post a Comment