Garlic Pate Pasta De Alho Recipes

GARLIC PATE (PASTA DE ALHO)

Steps:

• Pre-heat the oven to 300 degrees F.
• Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
• Bake the garlic for an hour, remove from the oven and cool to room temperature.
• Heat water in the bottom of a double boiler.
• Trim all the rind from the brie and cut the cheese into 1" chunks.
• Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
• Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
• Add the cayenne, the olive oil and the water and process for 30 seconds.
• Scrape down the sides and process for another 30 seconds.
• Now add the softened cheese and pulse 8 or ten times.
• Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
• Note: it can all be done hand--a good workout for it takes a good bit of mixing.
• Store in an airtight container in the fridge.
• Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.

FETA AND GARLIC PATE

Steps:

• Combine all ingredients in a food processor until very smooth and creamy.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

GARLIC MUSHROOM PATE

Steps:

• Heat butter in a pan and add garlic and mushrooms. Soften uncovered for about 5 mins.
• Leave to cool and mix in cheese, lemon and tobasco.
• Either spoon into pots as it for a coarse pate or blitz for a smoother pate garnish with lemon (and melted butter if desired).
• Chill for 4 hours before serving.

ROASTED GARLIC PATE

Steps:

• Wrap each head of garlic in a double thickness of aluminum foil.
• Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic.
• Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds.
• With machine running add olive oil until mixture has the texture of softly whipped potatoes.
• Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.