Spaghetti

You made home made marinara sauce? Or Oglio Oil?

Oglio Oil?

Popeye's Italian girlfriend.

Thanks for clearing that up

Some spell it Aglio Oil and some Oglio Oil.

Either way it means Spaghetti with Garlic and Olive Oil.

You know how to make it?

Finely slice, paper thin slices (like in Goodfellas ), a desired amount of fresh garlic. Coarsely chop some parsley and also some basil. Put to the side. Bring a pot of water to a boil. When the water comes to a rapid boil, add spaghetti and stir rapidly adding salt to the water as you are stirring the spaghetti, making sure that the spghetti does NOT stick together.

Once the water returns to a boil, turn down the flame a bit and let the spaghetti cook 8 to 10 minutes depending on how hard or soft you like the spaghetti. While the spaghetti is cooking, heat the Olive Oil in a large pan. Add the finely sliced garlic, a pinch of salt and a pinch of black pepper.

Make sure that you shut the flame under the pan as SOON as the garlic begins to turn a very light brown. You do NOT want to burn or over cook your garlic. When you are satisfied that the spaghetti is cooked to your desired tenderness, strain the cooked spaghetti into a colander, turn the flame under the pan of garlic and oil back back on, add the parsley and basil, stir, and then add the cooked pasta. Stir for about 20 seconds and empty into a serving dish.


Then you'll have an authentic dish of Spaghetti Oglio Oil.

I promise you that after that, you family will never want to see a can of spaghetti-o's ever again!

Don Cardi, are you sure about the basil? (-; As for the pasta con sarde, if its the "original" recipe, no tomatoes, if its got tomatoes in it, then its "St. Joseph's" sauce, in honor of the feast of the Saint... it all boils down to who was making it in what period and/or what ingredients were available... I know 500 years was a long time ago, but thats the beauty of authentic dishes which have changed very little. (For anyone interested in the history, Columbus came to the Americas and found tomatoes and brought them back to europe). I love food, I love history, sorry, can't help it!

As for me, tonite i had the 2nd half of that eggplant grilled, and a variation of "Aglio Olio" oddly enough lol...

Never bad to include a touch/light sprinkle of Basil, sliced, diced and chopped very, very fine to add some taste to a pasta dish. I guess you've never had a home made dish of Oglio Oil while in Calabria.


And thanks for the explanation differentiating Pasta Cpn Sarde and St. Joseph's Sauce. I wasn't aware of that. Then again I'm not a big fan of Pasta Con Sarde or any kind of fish sauce for the matter.


EDIT : While catching up on some posts I missed in this topic, I came across a post calling for the use of butter when making Oglio Oil! As far as I know, using butter when cooking Oglio Oil in a real Italian household is an infamia!

...and only the former would be correct

aglio = garlic
olio = oil

aglio e olio = garlic and oil
olio d'oliva = olive oil (Don Altobello says it in GF3)


PS - For some reason my Sicilian dictionary doesn't have the word "oil" in it, but garlic is agghiu. Maybe "Oglio" is correct there? Don't know...

Who's dis Altobello fella???

I stand corrected. Don Geoff is right.

It's actually Aglio Olio.

But the real question to the authenticity of Italiano is not the spelling of the words Garlic and Oil, but if an authentic Italiano would EVER use butter in making a dish of Spaghetti Aglio Olio?

Sure, but then it'd be a scampi-style sauce, not oil & garlic

Using butter and oil to make a dish of Shrimp or Chicken scampi is one thing. But using butter with oil to make an authentic dish of Aglio Olio is an infamia in old world Italy.

Basil is good, but naturally only in season, tonite i had gotten some pizza from Italianissimo, its the only brick oven pizza in Caldwell (many of you may know Italianissimo from the Sopranos and the Wild Bird Center is right next door)... so i saw a nice bunch of fresh basil sitting there and asked the guy to shred it and add it to the pizza... probably one of the best slices in town and/or for miles -- it amazes me how no one knows how to make pizza anymore. I try to make it myself every friday nite but tonite i just didn't have time... so i go in search of a decent slice of pizza whenever i dont have time... there is a place in Lodi which is supposed to be the best, maybe I will check that out on sunday for lunch... rumor has it even Sinatra has eaten there...

BTW, I learned tonight that "scampi" isn't the style, it's the main ingredient -- so therefore:


...I had no idea!

Wow! Pretty interesting! I never knew that either.

See, you're never too old to learn something new......

.....or in my case, too young.

Bravo Geoff -- glad you pointed it out before I did... its kind of like "chicken fried steak" -- scampi is not a sauce, its a species lol.... speaking of steak, i had a great beef rib steak... having eaten mostly pasta, vegetables and seafood until recently, every type of meat is new and interesting to me, so i am going thru all the different types/cuts of meat... so I did it up on the grill... roasted potatoes with rosemary & thyme... and for some reason, nothing accompanies a good steak like a good martini, more so over wine or beer... I had equal parts of gin and Stoli Limon shaken hard over ice... this removed the need for vermouth or the lemon rind... yum!

Lately?

Signor V.

They serve food at the Bada Bing! ?

Penne Aglio Olio w/ jumbo shrimp and mixed veggies... w/ a salad. Think I've reported this one before...

Never went back to Lodi Pizza, though I wanted to for lunch today since I was in the area, instead, how to go to the Grande Saloon in Clifton -- their Oktoberfest Menu featured knackwurst & bratwurst with potato pancakes and red cabbage saurkraut, well, as if i needed clarification, knackwurst is basically a hotdog doublt the thickness... and tasted just the same. The bratwurst was a bit better, its supoosed to be a veal sausage, it tasted like a breakfast sausage, far better than the overgrown hot dog, the potato pancakes however, were just fried round hashbrownd or flat tater tots... not the best meal, but interesting since i never had either, but i guess, i have had both... just in a better way lol.

PS - So Geoff said was, he basically had pasta primavera with shrimp :-P

I've never been blown away by a German dish... don't hate it, don't particularly crave it either. Yet, once I ordered some type of various German sausages platter and thought I was gonna gag (hold the jokes ). Not a huge fan I guess...


Same difference I suppose

I enjoy a Bratwurst on the BBQ every now and then as well as a nice dish of Rinderghoulash. I also a like Wienerschnitzel which is really nothing more than a fried breaded veal cutlet.


Like you, I am never blown away with German food and don't particulary crave it. But if those I happen to be out with choose to go to a German restaurant, I have no problem.

You guys have obviously never tried traditional german food,just the commercial food, really is nice, i forget the names of the dishs..

Wrong.


I've eaten at a traditional German Bavaria Inn right near my home. KILLMEYERS

The Rinderghoulash that they make is far from commercial and is excellent as is their Wienerschnitzel.

I've also eaten in another well known traditional authentic German restaurant out in Lindenhurst Long Island called Georgia's German Restaurant which is frequented by the locals of the area. Lindenhurst L.I. is a samll town that consists of mostly Irish and German people. Nothing commercial about this restaurant either.


Again, I like some German food, will not object to going out to eat German food, but it's not a food that I crave once every other week.

Tonight I'll be making a BBQ'd flank steak that been marinating for a day in fresh garlic, onion, teriyaki sauce and sesame seeds along with some BBQ'd fresh colossal tiger shrimp brushed with olive oil, basil, garlic, pepper, parsley, oregano and paprika.

A couple of baked potatoes along with a nice iceberg lettuce and tomato salad on the side.

I have some chopmeat in the fridge, but I have no clue what to do with it.

Cabbage and noodles.

I have some really fresh chicken gizzards that I'm gonna fry up with onions and hot peppers, some soft polenta and fresh spinach on the side.