Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Linguine con Gamberi - Recipe by chef Giovanni Gabana
Linguine con Gamberi, another Italian classic by chef Giovanni Gabana.
We're curious about your result. Find the full recipe including all ingredients via kazerne.com.
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Giovanni's Pasta
CIEE Seville
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Gennaro Cooks Chilli Tomato Taglierini
Gennaro Contaldo, Jamie Oliver's Italian food inspiration, cooks up a beautiful pasta dish on the hillsides of his hometown of Minori on the Amalfi coast. Loads more videos, recipes and tips at JamieOliver.com.
For more nutrition info, click here:
How to Make Pasta All'Arrabbiata aka Arrabiata Pasta Recipe
Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.
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PASTA ALL’ARRABBIATA
Ingredients:
2-4 hot chilli’s (depending on how hot you can handle it!)
2 x garlic cloves
Parsley (chopped finely)
Basil
Rock Salt
500g Busiati Trapanesi
800g (28.22oz) peeled tomatoes
Grated pecorino cheese
Salt and Pepper
EVOO
Utensils:
Chopping board
Sharp knife
Wide pan
Stainless steel masher
Wooden spoon
Large pot
Colander
Method:
1. Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
2. Place a wide pan on medium heat and add 2-3 generous tablespoons of EVOO to it.
3. Crush 2 x cloves of garlic and add them to the pan, before mixing the most important ingredient to our pasta all’arrabbiata: finely chopped chilli to the pan too.
4. Mix this through well, dropping it to a lower temperature if it is getting too hot!
5. Put the peeled tomatoes into a large mixing bowl, and using your stainless steel masher, break down the tomatoes, so you are left with a thick, rich puree.
6. Add salt and pepper to the tomatoes and mix it through well.
7. Once the garlic and chilli have simmered for a couple of minutes, add the tomato puree for your pasta all’arrabbiata and mix it through well.
8. Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
9. The water should have boiled by now, so after you’ve added a small handful of rock sale – and while waiting for the sauce - add the Busiati Trapanesi and leave to cook until al-dente, for approximately 12 minutes.
9. A couple of minutes before the Arrabbiata sauce is ready, add the chopped parsley and break up some fresh basil and drop it in.
10. Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce.
VINCENZO’S PLATE: Add a small amount of the boiling water to the sauce to help it spread all over the pasta.
11. Sprinkle grated pecorino cheese all over the pasta all’arrabbiata, then mix it through.
How to serve:
Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some pecorino cheese over the top along with some fresh parsley.
Add a small parsley or basil leaf to the centre - and a small chilli too for decoration if your guest likes it extra spicy.
E ora si mangia….Vincenzo’s Plate! Enjoy!
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