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Old 05-03-2010, 03:03 PM   #1
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Garlic and Oil Broth

anyone got a good recipe for a garlic and oil "broth"/sauce for pasta? i make a very tasty, and very basic dish where you saute garlic in the oil, then toss with pasta - veggies or chicken can be added, usually topped with parm cheese and maybe lemon...what im looking for today is the garlic-y and oil-y sauce that is not just a light coating on the sauce, but more like a broth/sauce - meaning there is some left at the bottom of the bowl for bread dipping....similar in texture to what you would get if you ordered a clam dish with the "white" sauce....i've seen restaurants refer to this as a bordino (though i may have spelled it wrong)....i do NOT want a cream sauce, and i dont want to just add more oil to increase the volume (who wants to drink oil, anyway?)....im assuming that either wine or stock/broth (or a combo of both) is used, but perhaps there is more to it than that

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Old 05-03-2010, 03:10 PM   #2
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reserve about 1 cup of the pasta water after the pasta has cooked before you drain it ... this is the salted starchy water that you will mix with you oil and garlic...and toss your pasta in.
you probably won't need a whole cup, but save that much out before you drain your pasta

you could add some dry white wine to your oil and garlic (couple splashes) and let it cook through before you add the pasta water
you could add red pepper flakes with the garlic
you could add minced parsley with the garlic
you could make your oil a mix of butter and olive oil
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Old 05-04-2010, 02:48 AM   #3
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You can also make an olive oil-garlic infusion. Get whole fresh garlic with the skin still on and brush a little olive oil. Place in oven @ 350 degrees for about 40 min-45min. Let cool and remove skin by pressing lightly on the skin. Mash up roasted garlic to a fine pulp. Heat up 1 cup olive oil to a simmer. Add garlic and let simmer for about 3-5 minutes. Turn heat off, and let oil sit in pot until cool. Store in your pantry (in a dark place) for about 1 week. Strain oil infusion before using. Add fresh whole garlic to the oil not used and store in the pantry once again.
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Old 05-04-2010, 03:20 AM   #4
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Check this out - the garlic broth/sauce is fantastic, as is the whole recipe. I've made it countless times. (I use low sodium chicken broth):
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
http://www.epicurious.com/recipes/food/views/101816
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Old 05-04-2010, 09:52 AM   #5
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lol, does anyone else keep reading the title as garlic and oil breath?
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Old 05-04-2010, 10:37 AM   #6
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thanks for the replies, everyone...as it turns out, i didnt get a chance to check the forum before i had to cook, but what i did was very close to your suggestions....minced a bunch of garlic (5-10 cloves), and then sauted in a decent amount of olive oil....once it got a chance to flavor the oil, i tossed in a few stalks of asparagus, cut into bit sized pieces....gave that a few minutes to soften, then added some green peas....then added some chicken broth, i'd say about a half cup, and a splash of cider vinegar - this was my substitute for white wine, since i didnt have any in the house....i let that simmer for a few minutes, to reduce and finshing cooking the veggies, then tossed with freshly cooked pasta and cubed chicken which i just pulled from the oven....topped with fresh grated parm, fresh black pepper and some course sea salt (i like the crunch)....came out awesome....it still wasnt like what ive had at the restaurant, but def a keeper....super simple too
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Old 05-04-2010, 12:11 PM   #7
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Quote:
Originally Posted by b3089j2009 View Post
You can also make an olive oil-garlic infusion. Get whole fresh garlic with the skin still on and brush a little olive oil. Place in oven @ 350 degrees for about 40 min-45min. Let cool and remove skin by pressing lightly on the skin. Mash up roasted garlic to a fine pulp. Heat up 1 cup olive oil to a simmer. Add garlic and let simmer for about 3-5 minutes. Turn heat off, and let oil sit in pot until cool. Store in your pantry (in a dark place) for about 1 week. Strain oil infusion before using. Add fresh whole garlic to the oil not used and store in the pantry once again.
Garlic and oil can be very dangerous. It can give you botulism.

Oil infused with garlic must be kept refrigerated and you should throw aout any unused oil after 10-14 days.

"roasted garlic" oil botulism - Google Search=
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Old 07-07-2014, 03:16 AM   #8
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Originally Posted by jennyema View Post
Garlic and oil can be very dangerous. It can give you botulism.

Oil infused with garlic must be kept refrigerated and you should throw aout any unused oil after 10-14 days.

"roasted garlic" oil botulism - Google Search=
Oh ok! Mercy!
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