This is the classic midnight snack of the Roman dolce vita. In its purest form it is made simply with fresh young garlic, full-flavored extra virgin olive oil, and a hint of hot red pepper. I like to add parsley but you can omit it. This is Italian cooking at its best, with a few impeccable ingredients quickly and artfully combined. Its successful rendition is predicated on careful and loving preparation, making sure the garlic is sautéed long enough to release its rich flavor but not so long that it browns and becomes burnt.
© 2005 Giuliano Hazan. All rights reserved.