RECIPES FROM OESOPHAGEAL PATIENTS

Aioli

hmmmmmm.....Aioli. My Italian grandmother made the best.

1. Take a cast iron frying pan and add olive oil, a cup or two I suppose (how much depends on how much angel hair spaghetti you use).
2. As the oil is heating add, oh about 5 to 6 garlic cloves (more if you want) and a teaspoon to a tablespoon of red pepper seeds.
3. Cook until the garlic is golden brown (do not burn....it gets terribly bitter), and the oil is popping. Then quickly pour over the angel hair and toss quickly. add salt to taste.

 

Yum yum! The trick to good Aioli is not to skimp on the oil. nothing is worse than dry Aioli. Please keep in mind that those measurements are guesses based on observation. You can't really ruin the recipe if you don't use exactly what I said except if maybe you put in way too much red pepper seed. Ouch!

My grandmother was from Biccarri, Italy.

Happy eating,

Connie