Paul Scorvino slicing garlic in Martin Scorsese’s Good Fellas
Cooking with Garlic
Lots of people think that all Italian food MUST be made with tons of garlic. That’s a myth started by Italian restaurants that served mostly non-Italians. Garlic is a useful aromatic. It makes certain recipes taste better but it should never overwhelm the dish.
Sauteing it slowly and over low heat is the best way to get its flavor. It softens but doesn’t brown. A hint of golden color is fine but brown means burnt and bitter. Minced garlic cloves burn more quickly then sliced, so sliced is easier to work with. Large chunky slices are useful sometimes because you can see them and avoid eating them (if you want to).
Everybody knows I’m into kitchen gadgets so at Christmas and birthdays I get some interesting ones. Here are two that are basically miniature mandolins for garlic. They both work well and make easily make thin, even slices.
A micro-plane is quick and convenient. It makes a fine pulp. A garlic press does the same but eliminates the garlic fibers and adds a more gentle flavor.
. . . or you can do it like Paul Scorvino with a razor or use a standard utility knife the old fashioned way like my mother and aunts did. A sharp knife and years of practice is all you’ll need.
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