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Taste of Italy: Try my easy pasta recipe for a satisfying autumnal meal

By Wolfgang Puck, Tribune Content Agency on

DOUBLE-BLANCHED GARLIC

As Needed

Garlic

Kosher salt

Fill a bowl with ice cubes and water. In a small saucepan, add enough water to cover the garlic you'll be blanching. Salt lightly and bring to a boil.

Meanwhile, separate as many garlic cloves as needed. With a small, sharp knife, trim off both ends of each clove, leaving the peels on.

Carefully drop the garlic into the boiling water. Blanch for 30 seconds. With a slotted spoon, remove the cloves and immediately plunge into the ice water.

Repeat the process with a fresh pan of boiling salted water, removing the garlic from the ice water and again immersing the cloves in the boiling water for 30 seconds before returning them to the ice water.

Drain the garlic and pat thoroughly dry with paper towels. Slip off the peels and use as needed.

BALSAMIC-GLAZED SHALLOTS

Makes about 2 cups (500 mL)

1 pound shallots, all about the same size

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 1/2 cups (375 mL) balsamic vinegar

Peel the shallots. Cut in halves or quarters for pieces uniformly about 1 inch (2.5 cm) wide.

In a 10- or 12-inch (25- or 30-cm) skillet, heat the oil over medium heat. Add the shallots and saute until golden brown, 7 to 10 minutes, carefully turning with tongs so they don't separate into smaller pieces.

Reduce the heat and add the butter. When it has melted, deglaze the pan with the vinegar. Raise the heat slightly and boil until the vinegar reduces by half, 7 to 10 minutes.

Meanwhile, preheat the oven to 400 F (200 C). Transfer the contents of the skillet to a small baking dish, cover with aluminum foil, and bake until the shallots are tender but still slightly crunchy, 10 to 12 minutes. Use as needed, cooling any unused glazed shallots and refrigerating in a covered container.

(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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