From Missy Robbins's kitchen · Lilia, Brooklyn
stove · pan sauce
NATIONAL AWARD WINNERFenneldock Aglio E
From a national-award-winning chef
Ratio
OLIVE OIL 120
Ingredients
- OLIVE OIL120 ml
- GARLIC45 g
- RED PEPPER2 g
- PARSLEY20 g
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-American chef of Lilia and Misi in Brooklyn; James Beard Best Chef: New York State and Food & Wine Best New Chef. Hand-rolled pasta and vegetable-forward Italian cooking.
Originally published as Aglio e Olio Sauce Base.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Missy Robbins pasta technique (Pasta FAQ / reprints) (published as “Aglio e Olio Sauce Base”). Full citation lives in Provenance.