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Ingredients
2 large garlic heads, about 36 cloves
1 tablespoon butter
2 teaspoons olive oil
8 cups water
Salt and freshly ground pepper to taste
3 ounces vermicelli or angel-hair pasta, broken into small pieces
6 eggs, separated
¼ cup white-wine vinegar
Nutritional analysis per serving (4 to 6 servings)
19 grams carbs; 165 milligrams cholesterol; 180 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 950 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the garlic cloves and chop them coarsely.
- Step 2
Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
- Step 3
Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
- Step 4
Meanwhile, blend the egg yolks and vinegar in a bowl.
- Step 5
Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.
Private Notes