A top chef and restaurant owner says this method of cooking garlic unlocks the ideal “aroma and sweetness” for rich, flavoursome pasta
The chef says his method prevents a bitter flavour(Image: Getty)
A chef says using a simple cooking technique can enhance the flavour of garlic, perfect for a variety of dishes, including pasta. While most people typically fry garlic, Nima Safaei insists that cold-infusing it is the better approach for achieving optimal flavour.
This culinary method involves extracting flavours from an ingredient without using high heat. Rather than frying or roasting, the ingredient is placed into a cool or slightly warmed medium (such as oil, water, or alcohol) and left to release its flavours gradually.
The chef and owner of 40 Dean Street in Soho, an Italian restaurant and bar, said: “One trick I swear by is cold-infusing garlic into olive oil rather than frying it. I gently warm the oil, turn off the heat, add sliced garlic, and let it sit.”
According to Nima, preparing the bulb vegetable in this way helps avoid the bitter taste that can emerge when garlic is overcooked.
A chef shared his top tip to making garlic more flavoursome(Image: Getty)
“You get all the aroma and sweetness of garlic without the bitterness that comes from overcooking,” he explained, reports the Express.
“That garlic-infused oil becomes the perfect base for pasta, seafood, or even a simple bruschetta.”
Nima describes his establishment as “a truly authentic Italian”, which serves an array of dishes including pasta, risotto, pizza, and grilled specialities.
Having trained under Salvatore Ferrara, a chef nutritionist who has collaborated with Marco Pierre White and Aldo Zilli, he is well-versed in professional kitchens and clever cooking methods.
One thing he’s discovered along the way is a unique trick to making ragú more tasty.
While soy sauce is traditionally linked with rice and noodle dishes, he believes adding it to ragú “gives it a deep rich umami taste you can’t easily replicate with any other ingredient”.
Nima also shared his affordable and simple recipe for spaghetti aglio e olio(Image: Getty)
He confessed: “Yes, the entire population of Italy may hate me for it, but there’s something about the sweet yet tangy profile soy sauce adds that can turn any ragú from fine to outstanding.”
When previously sharing his budget-friendly and straightforward recipe for spaghetti aglio e olio, he stated that “expensive ingredients” are not always necessary for tasty meals.
Speaking to Sky News, he detailed the dish’s requirements; 200g of spaghetti, three thinly sliced garlic cloves, a teaspoon of chilli flakes, four tablespoons of extra virgin olive oil, chopped fresh parsley, salt and optional but recommended parmesan.
Explaining the easy cooking method, it starts with boiling the spaghetti in salted water until al dente, then heating the olive oil in a pan and adding the garlic, cooking it until golden but not overcooked.
Chef Nima Safaei shared his top tips
Once this step is done, he suggests adding chilli flakes for an extra kick and tossing the drained pasta with a splash of its water to create a “silky sauce”.
For the perfect finish, he suggests a sprinkle of parsley and parmesan. Overall, Nima says pasta dishes don’t always need pricey ingredients, however splashing out on a top-notch extra virgin olive oil is crucial.
“[It] transforms the simplest ingredients. Drizzle it over tomatoes, dunk bread in it or finish a dish with it – you’ll taste the difference instantly,” he concluded.
Dining and Cooking