Confession of the Aglio Olio
Olive oil, garlic, chilli flakes, salt, pepper.
I've tried making the aglio olio a couple of times, and I've come to realise that, as easy and simple as it sounds, it's not as easy getting that same great taste - at least for me!
The last attempt, the tomatoey spaghetti featured in the last picture in my last entry, was supposed to be aglio olio. Slip of the hand cause an overdose of chilli flakes, and the pasta turned out SPICY! Prego's pasta sauce from NTUC saved the day, it became "arrabiatta" instead. Hahahaha.
Determined to master the dish, which I think really CANNOT be that difficult, I made my Italian chef do a demo. There must be some secret behind a great aglio olio. Turned out that he did the same steps. Must be a chef's touch. *sighz*
I'm tempted to "hire" him to cook for my future dinner home entertainment. Tsk tsk.
14 comments:
Hahahaha... I can't believe you got your chef to do a demo! So cool! I wish I had that option! :)
Ah, the perks of the job! :P
beanbean > Yup, I was puzzled how come my aglio olio tends to be bland. And he always laughs at me for being a "hopeless" cook when I account the stories of my cooking process to him. To which he would turn to the picture of Jeremy on my desk and exclaim, "Aiyoh, I pity you. You poor thing, you have my sympathies!" =p
lilsnooze > haha, true. I used to get some dessert recipes from my pastry chef but his methods too cheem to use at home. The chefs are more useful for "what did i do that my recipe failed" moments. heh
Was about to write about Aglio olio in my blog until I read yours.
Lucky for you, you have your chef to teach you.
steps to aglio olio please?? :p
i get it wrong too sometimes.. haha.. i just go by feeling.
do ya have recipe for creme brulee? hahah.. ambitious eh?
lily ann > Haha, what were you going to write about?
lingz > True, I always go by feeling. But the feeling sometimes goes wrong! =p
creme brulee??? Woah, I'm not that ambitious yet leh! you have recipe?!
get him to prepare your evening "tabao" ;P
trying to figure how to cook. I love the Crayfish Parmigiana in Spaggeddies and would like to try cooking it.
But thanks for your recipe, will try & see anyone lao-sai at home or not.
Is that our kitchen???!!
and when did you hire an ITALIAN chef!!??
What steps did he do and exactly what was touched that's worth sighing about??!!
...I hope theres nothing else you need to confess sweetie.
-jem-
silver-crv > haha, I wish!! He'll just scold me in italian!
lily ann > Ooh, the crayfish parmigiana sounds yummy. Aiyoh, please la! What lao sai?! I'm sure you'll do well! :)
Jem hubby > Well, if this was our kitchen, and I had someone like that to cook our meals, i think you can only be glad! hee =p
really??!!! in italian?!! oh man!!! you sure you understood?? :P
haha.. i've been trying to find a creme brulee recipe.. JO has one in his book, no?
Oh i see! I haven't thought of advancing to that yet, so till then, when you find a good (and easy) one, let me know! :)
now i know another reason why i need to build up EXCELLENT relationship with the kitchen people! ;)
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