Chianti Kitchen The Tuscan School of Cooking

Onions (cont'd)
squirt towards your eyes. Hence keep your knife sharp and let it do its work.

Garlic
(1) Since some people have hard time with digesting garlic, you can render it gentler on the stomach by cutting the clove lengthwise in half and removing the green central shoot before you start cooking.
(2) If you are preparing a dish that calls for lots of garlic, such as spaghetti aglio-olio that is made with olive oil, garlic and peperoncino, add fresh parley -

this helps to soften garlic’s aroma.

Order in your kitchen
Always make sure that your work area is always clean and organized. This way you will enjoy your cooking more, avoid culinary mishaps and prepare your dishes on schedule.

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Chianti Kitchen, The Tuscan School of Cooking of Chef Seamus de Pentheny O'Kelly - Tuscany, Italy - info@chiantikitchen.com