Wednesday, October 20

Video: Three Pasta Dishes with Three Ingredients


First commandment of Italian cuisine: you will not mess around gathering chop-hundred ingredients and doing very complicated things with them, but you will embrace humility and make the most of a few simple and good elements. If “less is more” is true in any popular culinary tradition, it is in that of our neighbors, and they have not done badly: they are a gastronomic powerhouse of the first order, and almost all of us love their great classics.

Today’s three dishes are based on that principle, and are firmly committed to minimalism: a pasta with butter and lemon; another to the griccia (with pig cheek or bacon and cheese), and a last with anchovies, garlic and parsley. If you prepare them, you will be surprised how good they can be with the few things they carry, and they will surely become part of your emergency cookbook for when your refrigerator does not go through its most copious moment. All three are in the video above.

PASTA WITH BUTTER AND LEMON

For 2 persons

  • 200 g of short pasta, such as paccheri or rigatoni
  • 40g butter
  • 20 g of grated Parmesan
  • 1 lemon
  • Salt and black pepper

Preparation

  1. Cook the pasta in boiling salted water, subtracting two minutes from what the manufacturer says.
  2. While the pasta is cooking, heat half of the butter in a saucepan until melted. Add the lemon zest and continue cooking over low heat until the butter starts to turn a golden to brown color, and smells a little hazelnut.
  3. Add the lemon juice.
  4. A little before removing the pasta, remove and reserve about 200 milliliters (a glass or cup) of the cooking water and add a little more than half to the butter sauce.
  5. Add the rest of the butter and stir so that it becomes emulsified.
  6. Drain the pasta and mix it with the sauce. Add the grated Parmesan little by little and continue stirring for a couple of minutes or until the sauce begins to stick to the pasta.
  7. If the sauce is very thick, add a little more cooking water. If it’s runny, more cheese.
  8. Correct the salt and finish with black pepper to the hull.

PASTA A GRICCIA

Ingredients

For 2 persons

  • 200 g of rigatoni
  • 30 g of pecorino cheese (failing that, Parmesan)
  • 100 g of pig cheek or bacon
  • Shall

Preparation

  1. Cook the pasta in boiling salted water following the manufacturer’s instructions.
  2. Cut the bacon or guanciale into strips and brown them in a saucepan over medium heat without adding any other fat. They have to be golden and crisp.
  3. A couple of minutes before the pasta is cooked, remove a glass or cup of cooking water and add half to the bacon casserole.
  4. Drain the pasta, and put it in the pan of the bacon. Add a third of the grated cheese and the rest of the reserved water.
  5. Stir well until the sauce thickens. If using Parmesan, you may need to add a little salt.
  6. Serve with the rest of the cheese on top.

PASTA WITH ANCHOVIES, GARLIC AND PARSLEY

Ingredients

For 2 persons

  • 200 g spaghetti
  • 4 canned anchovies fillets
  • 1 clove garlic
  • 1 dried chilli
  • 2 tablespoons of chopped parsley
  • 4 tablespoons of extra virgin olive oil
  • Shall

Preparation

  1. Cook the pasta in boiling salted water following the manufacturer’s instructions.
  2. Cut the garlic cloves into thin slices and brown them in a saucepan over low heat in the virgin olive oil.
  3. When the garlic is golden but not toasted, remove it and reserve it.
  4. Add the chopped dried chilli and cook for a minute.
  5. Add the chopped parsley to the oil.
  6. Drain the spaghetti and put them in the pot of oil. Stir well with a spoon.
  7. Serve with the anchovies cut into small pieces on top and, if you like, with the fried garlic.

If you make these recipes, share the result on your social networks with the hashtag #RecetasComidista. And if they go wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]


elcomidista.elpais.com

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