Go to the Recipe: Your New Favorite Seafood Pasta, With Jason Stoneburner
Hi there! I've already tried to make lorighittas, they were quite alright i have to say the thing is that i used carrot juice to color them but after cooking they were just yelowish, how do you get that beautiful bright red color? Thank u!!
saffron?
Do you think saffron will give that color in the photo? Uhmmm... well, I'll try 👍🏻
Yes.. I love that dark orange color too!! Any advice Chef Steps?
Looks like paprika...
At what point do you add the toasted garlic? The recipe doesn't mention.
My guess is dried red peppers of some sort
The toasted garlic is an aromatic, you add the other ingredients in to the same pan. Make sure to add the other ingredients as soon as you get the garlic aroma, one second too long and the garlic burns(becomes bitter).
What do you do with the garlic/oil?
