Have you ever noticed how you discover something by chance and then never abandon it again? This is, indeed, the case! This is a vial of magic. Believe me, a teaspoon of this pasta will make a difference in all dishes. It is so quick and easy to make, so rich and full of properties, that it is worth trying even if you are not a fan of garlic or ginger….
I was preparing all of the ingredients for a paneer kill (a recipe of Hindu origin that Pablo Martn had taught us in one of his workshops) when I realized I was missing one of the most important ingredients. contribute. I knew I wouldn’t be able to get it in the area, so my options were to change the recipe or find a substitute. Due to the family’s insistence on paneer, I turned to my friend Google for ideas on how to prepare this dish and what to substitute for the missing ingredient.
As a result, I come across several videos in which paneer kill is prepared, with garlic and ginger paste as an ingredient to add a lot of flavors. In all cases, it was supermarket pasta; it appears to be a common ingredient in some countries, but having both in the refrigerator, I thought to myself, “How difficult can it be?” and got to work. a building site
- 1 whole garlic
- 2 slices of ginger (about the size of a coin)
- Olive oil, quantity required
- To begin, I used a few garlic cloves and a few pieces of ginger, along with a few drops of olive oil to "fill." And I ended up with a whole head of garlic, two ginger "coins," and a good jet of olive oil in the processor until I got the pasta in the picture and... MAGIC!
- Saute a teaspoon of this pasta in olive oil for 5 seconds, and the kitchen will be filled with aromas and the food will have an unrivaled flavor.
- It's a spicy pasta, so if you're going to eat it raw, take it slowly. For stir-fry bases, stews, and sauces, a teaspoon is plenty, and for purees, 1/4 teaspoon per serving.
- In any case, all of these precautions are recommended because it is entirely dependent on your personal preferences and the palates of your guests.
- The garlic-ginger ratio is the same. I like the proportion of a head of garlic to two slices of ginger, but you can experiment with adding more or less ginger little by little.
- That is why I say it is more of an idea than a recipe in this case. I'll give you a starting point, so give it a shot!
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 67Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 5mgCarbohydrates 6gFiber 1gSugar 1gProtein 1g