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Making Bove's famous garlic sauce - WCAX.COM Local Vermont News, Weather and Sports-

Making Bove's famous garlic sauce

Burlington, Vermont  - December 6, 2010

Mark Bove of Bove's Restaurant is here and he's going to make his Garlic Sauce for us tonight.

He offers some tips:

  1. Use the side of your chef's knife blade to help crack the garlic, allowing for easy peeling.
  2. To test the oil to see if it is ready to begin roasting, leave one clove in the oil.  When it begins to "crackle", you are ready to begin roasting more.
  3. Be careful when roasting the garlic. It can easily get away from you and burn.  If this happens the garlic will taste bitter.  You want a light brown color. 
  4. To save time, a jarred marinara sauce (like Bove's) can be used to make this recipe.
  5. Water should ALWAYS be salted before you begin boiling it to make pasta.
  6. Never over cook your pasta.
  7. Rinse pasta with cool water to prevent sticking, before saucing.

 

Alternate recipe:

To make the famed Bove's White Garlic Sauce, roast five cloves of garlic as you would for the red sauce.  Add 1/4 stick of butter, 4 tbs of extra virgin olive oil, and some crushed garlic to the pan.  Season with red pepper and salt.  Serve immediately over pasta.

 

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