with Braised Garlic and Balsamic Vinegar
is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
Tblsp. extra virgin olive oil or unsalted butter
8 large cloves garlic, cut into 1/4 inch dice
6 quarts salted water
1 lb. linguine
3 Tblsp. extra virgin olive oil or unsalted
Salt ad pepper to taste
1 to 1 1/2 cups (4 - 6 oz.) freshly grated Parmigiano-Reggiano
8 - 10 tsp. artisan made or highly quality commercial
balsamic vinegar (if using commercial, blend
in 1 tsp. brown sugar)
garlic can be braised up to 8 hours ahead. Set
aside, covered at room temperature.
a large heavy skillet heat the 3 tablespoons
oil or butter over medium low heat.
the garlic and lower the heat to the lowest
possible setting. Cook covered 5 minutes.
and continue cooking over the lowest possible
heat 8 minutes or until the garlic is barely
colored to pale blond and very tender. Stir
it frequently with a wooden spatula. Do not
let garlic turn medium to dark brown as it will
a serving bowl and shallow soup dishes in a
the garlic braises, bring the salted water to
a fierce boil and drop in the pasta. Stir occasionally.
Cook until al dente, according to directions.
about 3 tablespoons of the cooking water into
the cooked garlic just before draining the pasta.
Drain in a colander.
the garlic from the heat and add the hot drained
the additional 3 tablespoons of oil or butter
(the fresh taste of uncooked oil or butter brightens
the dish) and toss with two wooden spatulas.
with salt and pepper.
toss with all of the cheese. Turn into the heated
you serve the pasta, sprinkle each plateful
with a teaspoon or so of the balsamic vinegar.