麻豆约拍

Spaghettini con olio, aglio e peperoncino n贸 Spaghettini le Gairleog, Ola agus Cill铆 d茅anta ag 脡amonn 脫 Cath谩in

T谩 m茅 ag baint suilt as an mhias seo leis na blianta fada, ceann de na miasanna peirsile is saoire agus is simpl铆 d谩 bhfuil ann, ach nuair a bh铆 m茅 sa Tusc谩in ar na mallaibh, fuair m茅 d贸igh bheag leis an oideas a bh铆 agam a dh茅anamh n铆os fearr.
Is fearr liom spaghettini (pasta at谩 n铆os tana铆 n谩 spaghetti) faoi choinne an oidis seo. Roghnaigh an branda is fearr agus is f茅idir. Seachain gn谩thbhranda铆 saora gr谩nna an ollmhargaidh. Uch!)

颁翱惭贬脕叠贬础滨搁

Spaghettini
1 chill铆, na s铆olta bainte aisti agus 铆 gearrtha.
Salann, piobar dubh
1 cheann gairleoige
Dos peirsile
Bainne

MODH

In 谩it gairleog bhr煤ite n贸 ghearrtha a fhriochadh mar a dh茅anfainn de ghn谩th, baineann an t-oideas seo 煤s谩id as gairleog ina hioml谩ine (ar a dtugtar gairleog bhog n贸 gairleog mhilis), bogtha ar an phanna. Cuireann s茅 煤mf iontach sa mhias ar fad!
Cuir na spaghettini isteach in uisce bruite agus d茅an c贸car谩il orthu ar feadh 3-4 bhomaite. T谩 siad n铆os tana铆 n谩 spaghetti agus beidh siad r茅idh go measartha gasta.
D茅an an ghairleog mhilis a scalladh i mbainne te, bain an craiceann di agus cuir sa fhriocht谩n le hola ol贸ige. D茅an 铆 a fhriochadh go r茅idh. Bain an ghairleog den phanna agus cuir roinnt cill铆 deirge isteach ann. Ardaigh an teas.
Gearr an pheirsil go garbh
Taom an pasta ach f谩g giota beag den uisce te sa phota. Is 茅 seo an cleas Iod谩lach a chinnt铆onn go mb铆onn an pasta bre谩 te i gc贸na铆 ach chomh maith leis sin, b铆onn blais铆n speisialta breise ina gcuid anlann go l茅ir a thagann 贸n uisce sin.
Cuir an ghairleog ar ais sa phanna leis an chill铆 agus cuir n铆os m贸 ola ol贸ige air. Bain 煤s谩id as tl煤 chun an phasta a chur isteach sa phanna in 茅ineacht leis an chill铆, an ola ol贸ige agus an ghairleog. Scaip giota den pheirsil ghearrtha air, cuir c煤pla sp煤n贸g bhoird den uisce inar ullmha铆odh an pasta isteach leis, cinntigh go bhfuil s茅 blaistithe mar is ceart, agus cuir amach ar phl谩ta铆 teo 茅.
T谩 s茅 gasta, s谩rbhlasta agus t谩 cuma ghal谩nta air. Mar a fheicfidh t煤, n铆l aon ch谩is pharmas谩n luaite. N铆 le costas na c谩ise sin a bhaineann s茅 seo (c茅 go bhfuil an parmas谩n daor, gan dabht), ach leis an bhlas. N铆 煤s谩ideann na hIod谩laigh parmas谩n le miasa pasta a bhfuil bia mara iontu, n谩 le miasa pasta a bhfuil cill铆 iontu.

Spaghettini con aglio, olio e peperoncino - Spaghettini with Garlic, Oil & Chilli prepared by 脡anonn 贸 Cath谩in

Although enjoying this simplest and cheapest of Italian parsley courses for many years, I discovered an improvement on the recipe I have always used when in Tuscany recently.
I prefer spaghettini (thinner than spaghetti) for this recipe. Choose the best brand you can afford, avoid generic supermarket el cheapo brands. Urghh.

INGREDIENTS

Spaghettini
1 chilli seeded and chopped.
Salt, black pepper.
1 head of garlic
1 bunch parsley
Milk

METHOD

The difference in this recipe is that instead of the crushed, chopped and fried garlic that I used to use, this one uses whole garlic (known as soft or sweet garlic) softened on the pan and providing an incredible oomph to the whole caboodle.
Place the spaghettini in boiling water and cook for 3-4 minutes. Being thinner than spaghetti it cooks quite quickly.
Scald the sweet garlic in hot milk, remove the skin and place in frying pan with olive oil. Fry lightly. Remove the garlic from the pan & add some red chilli. Turn up the heat.
Roughly chop the parsley
Drain the pasta but leave a little bit of the cooking water in the pot. This is the Italian trick that makes sure that the pasta remains piping hot but also imparts an indefinable something to all their sauces.
Put the garlic back in the pan with the chilli & add some more olive oil. Using tongs, transfer the pasta to the pan with the chilli, olive oil and garlic. Sprinkle with a little chopped parsley, add a few tablespoons of the water in which the pasta was cooked, adjust the seasoning and then transfer to hot plates.
It鈥檚 quick, it鈥檚 utterly delicious and it looks great. Note too the complete absence of parmesan cheese. This is not to keep costs down (as it irrefutably does) but is a question of taste. Italians do not serve parmesan with seafood pasta dishes or with pasta containing chilli.

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