tag:blogger.com,1999:blog-5861826118787679890.post3174819306553727007..comments2017-04-23T14:05:13.486-07:00Comments on Beth's Test Kitchen: AGLIO, OLIO & PEPERONCINOUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5861826118787679890.post-74170843425084046832010-01-06T10:28:07.322-08:002010-01-06T10:28:07.322-08:00Ohhhh! Great to hear Robyn! It is so easy to make!...Ohhhh! Great to hear Robyn! It is so easy to make! I am telling you... I could eat it everyday!Beth Caporalettihttps://www.blogger.com/profile/06052324080163605391noreply@blogger.comtag:blogger.com,1999:blog-5861826118787679890.post-70154743147720630532010-01-05T08:34:38.597-08:002010-01-05T08:34:38.597-08:00Love this! I just made mine last night with a very...Love this! I just made mine last night with a very similar technique. I like to add a little chopped parsley to the oil once it is off the stove. Mmmm. And you're right--DO NOT overcook the garlic or it will turn bitter. I don't put cheese on mine, and I make sure there's plenty of fresh bread to collect the leftover spicy oil in the bowl. Yummy! Last night we had this with roasted zucchini spears as a contorno. :-) --Trenatrenamorhttps://www.blogger.com/profile/00878907300117827661noreply@blogger.comtag:blogger.com,1999:blog-5861826118787679890.post-3701375552370675052010-01-04T15:57:03.545-08:002010-01-04T15:57:03.545-08:00This is Joe's favorite dish. Thanks for the t...This is Joe's favorite dish. Thanks for the tips. Now he's seen this, he wants it tonight!Robynhttps://www.blogger.com/profile/12657089157570761734noreply@blogger.com