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diff --git a/src/aglio-e-olio.md b/src/aglio-e-olio.md new file mode 100644 index 000000000..4aaa816b8 --- /dev/null +++ b/src/aglio-e-olio.md @@ -0,0 +1,29 @@ +# Spaghetti aglio e olio + +Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal. + +## Ingredients + +- 1 pound (500g) spaghetti (or similarly shaped pasta) +- 1/2 cup (110g) extra virgin olive oil +- 5-6 cloves of garlic +- 1/4 tsp red pepper flakes +- A bunch of fresh parsley + +## Directions + +1. Heat a large skillet on medium-high heat and put a large pot of water to a boil. +2. Finely slice or mince the garlic and finely chop the parsley. +3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown. +4. Once the water is boiling add a few generous pinches of salt and drop in the pasta until it is al dente (firm to the bite). +5. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil. +6. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water. +7. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency. +8. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary. + +## Contribution + +- Robert [github](https://github.com/robert5800) + +;tags: italian pasta + diff --git a/src/mushroom-risotto.md b/src/mushroom-risotto.md new file mode 100644 index 000000000..167617363 --- /dev/null +++ b/src/mushroom-risotto.md @@ -0,0 +1,33 @@ +# Mushroom risotto + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 20-30 min +- 🍽️ Servings: 4 + +## Ingredients + +- Olive oil +- 1 shallot +- 4 cloves of garlic +- 300g button or crimini mushrooms +- 400g risotto rice (Arborio, Carnaroli or Vialone Nano) +- 1/2 cup white wine (optional) +- Mushroom or chicken stock +- Butter +- Grated Pecorino or Parmesan cheese + +## Directions + +1. Finely mince the shallot and garlic and slice the mushrooms into large pieces. +2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job. +3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so. +4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. +5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it. +6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve. + +## Contribution + +- Robert [github](https://github.com/robert5800) + +;tags: italian + |