Gino D’Acampo shares recipe for his ‘speedy spaghetti’
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Gino D’Acampo appears alongside Gordon Ramsay and Fred Serieix in the ITV hit show; Gordon, Gino and Fred’s Raod Trip tonight. The Italian chef also has a regular slot on This Morning, where he cooks up easy and flavoursome dishes. In a previous appearance, Gino showed viewers how to make a really simple and quick spaghetti recipe which was described as “beautiful” with “flavour combinations that are so good”.
Spaghetti aglio, olio e peperoncino is a traditional Italian pasta dish from Naples.
The dish takes 15 minutes to make, including preparation time and has only five ingredients.
Speaking about how to make it, Gino said: “When you do this recipe, chefs will say to you ‘put the oil in a pan, put it on the heat, when oil is hot add ingredients’.
“We are not doing this when we do aglio, olio e peperoncino because otherwise the garlic will burn.
“The way we do it is put oil in the pan cold – this is a good tip, so remember – oil goes in cold.
“Then we put the garlic in,” he revealed.
“Only when we’ve put the garlic in the oil do we start to heat it.
“Garlic gets very bitter when it burns and it burns very quickly.
“By having the oil cold, as soon as you see the garlic sizzles, the job is done,” the chef added.
He then spoke about the differences between flat leaf parsley and curly.
“Curly parsley is a bit woody in flavour, so usually curly parsley is used for decoration,” Gino said. “If you want the best flavour everybody use flat.
“Chilli goes in, parsley goes in… now what’s happening here, I put the oil very high, now we starting to sizzle, now only at this point you move it around.
“I’ve taken it off the heat, now is the time the garlic, chilli spreads its flavour into the oil, so it get spicy, it’s not burnt, no bitterness.”
He continued: “This is when people say ‘I want to do something quick’ – 10, 15 minutes, by the time you’ve cooked the pasta, it’s eight to nine minutes, you put it with this and it’s done.
“No Parmesan cheese on top, we don’t want to disturb the flavour of the chilli – the spiciness – and the flavour of the garlic.”
Gino then explained a really easy way to work out how much spaghetti pasta is needed for one person.
“What my grandmother used to say to me, bless her, she always had a beautiful tip, if you have a coin… 125g is the size of a 10p coin,” he revealed.
Gino then took the spaghetti from the boiling water and into the pan with the other ingredients: “You mix it up, the job is done, simple as that.
“When we go back to why Italian people eat so much pasta and feel so good, there is no cream, no added unnecessary cheese, simplicity at its best.
“Colour, flavour, texture. You want to put a few prawns? Go for it,” he added.
Ingredients – serves four
500g dried spaghetti
100ml extra virgin olive oil
Five cloves of garlic, peeled and finely sliced
One large bunch of parsley, stalks removed, leaves finely chopped
Two tsp dried chilli flakes
One fresh red chilli, finely sliced – seeds left in.
1. Bring a large pot of water to the boil. When boiling add a good pinch of salt. Boil your spaghetti for one minute less than the packaging suggests to ensures al dente cooking.
2. Meanwhile, pour the extra virgin olive oil in to a large, high sided frying pan or saute pan and add the garlic, chopped parsley, chilli flakes and fresh chilli. Turn the heat to medium high and stir as the ingredients begin to sizzle. Let the ingredients fry for about 1 minute then remove from the heat.
3. When the spaghetti is cooked, return the frying pan to a medium heat. Transfer the pasta to the pan without draining, using tongs or a spaghetti spoon. Stir for 30 seconds to allow the flavours to combine
4. Serve immediately
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