Spaghetti Oil Garlic and Chili Pepper

By kawanet (Spaghetti Aglio, Olio e Peperoncino（ペペロンチーノ）)

Prep Time: 5 min

Cook Time: 10 min

Servings: 4

Ingredients

• 320 gr of Spaghetti
• 2 Garlic Cloves
• Chili Pepper (1 big or 2 little)
• Olive Oil

Preparation

Start preparing spaghetti with garlic, oil and chilli by boiling plenty of salted water in a large pot. Cut the two cloves of garlic in half, remove them from the inside and chop very finely. Then take the pepper and cut it into thin slices.

Heat 4 tablespoons of oil in a pan, add the minced garlic and fry for a few minutes, being careful not to burn.

Add the chili and fry for a few seconds. Cook the spaghetti in plenty of salted water and drain when al dente. Transfer them to the pan with the garlic and pepper and sauté over high heat to distribute the sauce well and let them flavor.

Serve the hot garlic, oil and chilli spaghetti immediately.

Gnocchi alla sorrentina

Number of Servings: 4

Ingredients

• Gnocchetti di patate: 1/2 kg
• Tomatoe sauce: 400 g
• Garlic in wedges: 1
• Extravirgin olive oil: 1 spoon
• Basil: 1 tuft
• Milk: j.e.
• Salt: j.e.
• Fiordilatte (more dry then mozzarella): 250 g
• Parmigiano grattugiato: 4 spoons

Preparation

In a pan put the oil, garlic and basil leaves, when the garlic will be browned and the basil leaves will be crisp, remove both the leaves and the garlic and pour the tomato puree into the oil so flavored.

Immediately afterwards add 2 or 3 tablespoons of milk and half of the fiordilatte cut into cubes, stirring to avoid thickening it, adjust salt.
When the fiordilatte is completely dissolved, spread a couple of tablespoons o f grated Parmigiano and fresh minced basil, then let the sauce rest.

Cook the gnocchi, drain them as soon as they have risen to the surface, and pour them into the pan with the sauce. Let them whisk in the sauce adding the advanced fiordilatte without waiting for it to melt, then serve them immediately.

Bavette with Pesto

Number of Servings: 4

Ingredients

• Garlic a spicchi: 1/2
• Olio di oliva extravergine: 100 g
• Basil: 50 g
• Pinoli: 15 g
• Salt (cooking): 1 pizzico
• Parmigiano reggiano (da grattugiare): 70 g

Preparation

Wash the basil leaves in a bowl of cold water and rinse gently.
Then place the peeled garlic in the mortar along with a few coarse-grains of salt.
Begin to pound and, when the garlic is reduced to cream, add the basil leaves together with a pinch of coarse salt.

Then crush the basil against the walls of the mortar, turning the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left) and continue until a bright green liquid will come out from the basil leaves.

At this point add the pine nuts and start pounding to reduce cream.

Add the cheeses a bit 'at a time that will make the sauce even more creamy and finally add the extra virgin olive oil that will be poured flush, stirring constantly with the pestle.Goam the ingredients well until you get a homogeneous sauce.

Put a pot with plenty of salted water on the stove and, when the water has touched the boil, cook the pasta.

Now put the pesto in a large pan (off-focus) and dilute with a little 'pasta cooking water. Stir with a spatula and, as soon as the pasta is ready, add it directly to the pesto;
mix everything to flavor, then serve your bavette with pesto, garnish with some basil leaves.

Chicken Cacciatore

Pollo alla cacciatora

Number of Servings: 4

Ingredients

• pollo a pezzi: 1,2 kg
• olive nere: 80 grammi
• Aglio: 1 spicchio
• sedano: 1 costola
• Pepe: q.b.
• Sale: q.b.
• acciughe o alici sott'olio: 30 g
• olio di oliva extravergine: q.b.
• alloro: 4 foglie
• rosmarino: 1 rametto
• carota: 1
• vino rosso: un bicchiere
• pomodorini: 400 gr

Preparation

Clean the carrot and celery and chop them coarsely.

In a pan put a little oil to heat, add the crushed garlic and the bay leaves. To make the dish even tastier add the anchovies and fry together with the carrot and celery.

Put the chicken pieces in the saucepan and let them brown for a few minutes, turning them occasionally to make them homogeneous.

Add the olives, leave them to flavor for a few moments, then wet the meat with the wine and let it evaporate.

Drain the tomatoes and add them to the chicken together with the rosemary.

Season with salt and pepper and continue cooking over very low heat for 30 minutes, so that the meat can remain tender.

Scaloppine al limone

Number of Servings: 4

Ingredients

• Fettine di vitello: 8 (430 g)
• Pepe nero: q.b.
• Succo di limone: 50 g
• Farina 00 per infarinare: q.b.
• Sale fino: q.b.
• Burro: 40 g

Preparation

Squeeze the lemon to get the juice.

Then beat the slices with the help of a meat hammer, covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without too much violence, in this way the fabrics will soften without shredding the pulp.

Flour the veal slices and remove the excess flour;

in a large pan melt the butter over low heat, then add the slices, raise the heat and brown them for a couple of minutes before on one side and then the other.

Season with salt and black pepper, pour the lemon juice into the pan and cook over a gentle flame for 2-3 minutes.

As soon as you notice that the sauce will start to thicken and become creamy, you can immediately turn off and serve the lemon escalopes.