The best spaghetti recipes from the chefs

Giovanni Passerini’s spaghetti di mezzanotte recipe for 4 people Ingredients 400 g spaghetti 2 slices of country bread 4 anchovies 1 lemon 2 cloves of garlic 1 small dried red pepper 12 salina capers 40 g parsley 250 ml 250 ml extra-olive oil 1 °C. Remove the crust from the bread and cut into irregular cubes of about 3 cm on each side. Bake them till they get a dark brown color so that they are even crispy at the heart. If you have time, let it rest for 30 minutes once roasted. Then break them using a mortar or rolling pin. Season with a little extra virgin olive oil and a pinch of fleur de sel. Chop the parsley and set aside. Peel the garlic cloves, cut them in half, remove the seeds and slice very finely with a knife or mandoline. In a large frying pan, heat the olive oil, anchovies, peppercorns, well-dried capers and garlic. Be careful not to overheat the oil or the garlic may fry and taste too strong. Bring a pot of salted water to a boil then add the spaghetti. Take the pasta out of the water while it is still very thick and put it in the pan with the sauce, sprinkle with a little cooking water and start the “mantecatura”. : The sauce will thicken as the pan heats up. Stir for about 3 minutes. If the sauce seems too runny, keep stirring and turn the flame as high as possible. If, on the contrary, it seems dry, add a little more cooking water. When the spaghetti is bound, grate the lemon zest, then add 4 Tbsp. Finish with lemon juice coffee, parsley and bread croutons. Mix everything one last time and serve. Cuites – 60 Easy Recipes for a Tough Tomorrow, Victor Loop, Human Humans, €19.90;

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