Garlic soup

Garlic soup finished dish

Garlic soup finished dish

Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for a hangover 😉 It is best made with new season “wet” garlic, but regular dried garlic will give good results. Use very good stock, it will be so much better than cubes. It can easily be made vegetarian by using vegetable stock and a vegetarian cheese. Serves 4.

Garlic soup ingredients

Garlic soup ingredients

  • 1 litre of good chicken stock
  • 100g garlic about 2 or 3 heads, peeled and finely diced
  • 200g potatoes, peeled and finely diced
  • 4 slices rustic white bread, toasted
  • 2 tbsp olive oil
  • 60g parmesan or grana
  1. Simmer the garlic and potato in the stock for about 20 minutes. The garlic and potato should be very tender.
  2. Liquidize until smooth and season with salt and pepper.
  3. Cut a clove of garlic in half and rub the cut side on both side of the toast. This will produce quite a strong garlic flavour, so be careful. If you prefer a mild flavour, leave out this step altogether.
  4. Drizzle the toast with olive oil, put a slice into each bowl, pour the hot soup on top and sprinkle with parmesan.

Spaghetti with garlic, oil and chilli

Spaghetti aglio olio e peperoncino. Another simple dish that is popular all over Italy. Serves 4.

Spaghetti with garlic, oil and chilli ingredients

  • 320 grams spaghetti
  • Garlic to taste — peeled and left whole
  • 1 fresh red chilli — whole
  • Olive oil

  1. Heat plenty of oil in a pan and fry the garlic cloves and chilli until the garlic has browned.
  2. Remove the garlic and chilli. Discard.
  3. Season with salt to taste.
  4. Cook the spaghetti al dente, drain and dress with the flavoured oil.

Variations:

  1. Add chopped parsley before serving.
  2. Use dried chillis
  3. For a much stronger flavour, chop the garlic and chilli and don’t remove from the oil.

Spaghetti with garlic, oil and chilli


Roast spareribs with garlic and rosemary

 

Serves 4

Roast spare ribs ingredients

Roast spare ribs ingredients

  • 1 kg  Pork spareribs
  • 2 cloves  garlic
  • 2 sprigs  rosemary — removed from the stalk and roughly chopped
  • olive oil
  • salt and pepper
  1. Make incisions in the meat and insert slivers of garlic
  2. Drizzle on some olive oil and make sure the ribs are well covered
  3. Season with salt and pepper and add the rosemary
  4. Roast at 180 °C for about 1 1/4 hours
  5. The ribs should be well coloured and very tender
Roast spare ribs finished dish

Roast spare ribs finished dish

 

Potatoes with garlic and rosemary

A great side dish. Goes great with a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4

Potatoes with garlic and rosemary finished dish

Potatoes with garlic and rosemary finished dish

  •   4  medium  potatoes — diced
  •   1  head  garlic — separated into cloves, but not peeled
  •   2  sprigs  rosemary — removed from the stalk and roughly chopped
  •   olive oil
  •   coarse sea salt
  1. Fry the potatoes and garlic in a little olive oil over a medium heat
  2. When nicely brown and cooked through (about 25 mins) , throw in the rosemary
  3. Season with sea salt and serve immediately.