Recipes with Olio all'aglio
Linguine with anchovies “alla marinara”
Chop 200 g of fresh and boned anchovies. Put them to fry in a pan with hot extra virgin olive oil; add a little white wine and simmer for about ten minutes. Add salt and pepper and two tablespoons of Olio all´aglio and, optionally, a tablespoon of Olio al peperoncino.
Add the sauce to 500 grams of linguine cooked al dente and serve steaming, sprinkling some finely chopped parsley.
Codfish in Garlic sauce
Cut the watered and cleaned cod fish into cubes of 8 centimeters. (count two per person) These after flouring them, fry in a pan with with hot olive oil ; remove them from the pan and place them on a paper towel.
Fry a finely chopped shallot in the olive oil and remove with a sieve; mix shallots with black olives and tomato slices, cook over medium heat for five minutes, then add the pieces of cod fish.
Continue cooking over low heat for fifteen minutes, add a drizzle of Olio all'Aglio and sprinkle with chopped parsley, stewing for another five minutes.
Fry in a pan two chopped shallots; when they start to brown, add a pound of pumpkin orange flesh, like "Long of Naples", previously cut to cubes of 1cm approx. Flavor with a few sprigs of rosemary and cook over moderate heat for about fifteen minutes (the pumpkin should not fall apart).
In the meantime you have toasted in the oven, at a temperature not very high, five dried peppers, sweet and red: remove the seeds, chop coarsely in a mortar and add them to the pumpkin with a tablespoon of Olio al´Aglio, and, optionally, one of Olio al Peperoncino. Leave to flavor at low heat for five minutes.
To serve with roasted bread.