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Here are the ingridients that are required to produce a heavenly Aglio, Olio, e Peperoncino:
- You need of Spaghetti.
- Provide of -Pasta cooking water.
- Use of heaping tablespoon -Salt for pasta.
- You need of Garlic.
- Use of Hot red chili pepper.
- Provide of Olive oil.
Ready with the ingridients? Below are the steps on serving Aglio, Olio, e Peperoncino:
- Use 2 stove top burners at the same time. Start boiling water in a pot..
- 〓Making sauce〓 Slice the garlic. Cut the hot red chili pepper into thin round slices. For those who don't like spice, remove the seeds..
- Boiling the spaghetti: When the water is boiling, add salt, and start cooking the spaghetti. (Cook it 2 minutes less than the instructions on the package!).
- Add the olive oil, garlic, and hot red chili pepper to a cold pan, and fry slowly over low heat. Cook until the garlic starts to brown as in the picture. Be careful not to burn them..
- Pour 2 ladlefuls of the pasta cooking water from the pot into the pan. Shake the pan gently to mix until the sauce becomes cloudy. The emulsion thickens the sauce slightly..
- When the spaghetti is cooked, add into Step 5 pan. Toss in the pan to blend well..
- The seasoning is basically the salt from the pasta cooking water. If you need more, please add salt after tasting. The followings are variations of this recipe..
- Sprinkle on black pepper..
- Add bacon into Step 4 sauce..
- Sprinkle minced parsley at Step 5..
- Sprinkle on Parmesan Cheese to your liking..
- Add anchovies..
Se non amate particolarmente il gusto piccante, eliminate qualche semino dal peperoncino. Scolate gli spaghetti al dente conservando un po' d'acqua di cottura. Il lievito madre (anche chiamato pasta madre o pasta acida) è un impasto di acqua e farina acidificato da un complesso di lieviti e batteri lattici in grado di avviare il processo di fermentazione. A piacere puoi aggiungere in ultimo anche del prezzemolo finemente tritato. Consigli Le ricette facili e veloci da fare al volo quando si rientra tardi, semplici, gourmet oppure per lo spuntino di mezzanotte: ecco come condirle gli spaghetti in ogni occasione Gastronomia, Cucina tipica Partenopea, Rosticceria, Pasta fresca.
Recipe : Aglio, Olio, e Peperoncino
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