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Pesto ( Italian: [ˈpesto]) or more fully pesto alla genovese ( Italian: [ˈpesto alla dʒenoˈveːse, -eːze]; lit. 'Genoese pesto') is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. [ 1][ 2] It originated in the Italian city of Genoa, and is used to dress pasta ...
The Italian variety of chili oil ( olio di peperoncino) originates from the southern region of Calabria. It is often added to dishes, sauces, salads, or served with cheeses and antipasto. This variety of chili oil uses olive oil as a base, and has a unique brine flavor. The peperoncino is a popular food item in Calabria.
Arrabbiata sauce. Arrabbiata sauce, known in Italian as sugo all'arrabbiata ( arabbiata in Romanesco dialect [ 1] ), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [ 2] and particularly from the city of Rome. [ 3]
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Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour. Preheat the oven to 400°F.
Aioli, allioli, or aïoli ( / aɪˈoʊli / or / eɪˈoʊli /; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean. The names mean " garlic and oil ...
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, lemon zest, sugar, olive oil, and vanilla. Mix on medium speed for 1 minute. In a medium bowl, whisk together ...