Authentic Sicilian Thin Spaghetti with Tomato Sauce and Anchovies with Chef G S Argenti
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- Опубликовано: 24 июл 2024
- e-mail: chefargenti@gmail.com
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In the poor homes of Sicily and southern Italy in general breadcrumbs were used instead of cheese. Bread is never thrown away and even stale bread can be used in some way. In fact bread is sacred and is never discarded. Add some tomato paste, oil, a little garlic and some anchovies and parsley and you have to makings of a delicious dish that unless you made it yourself, you would never believe contains so few ingredients. Join Chef G.S. Argenti as he shows you how to make this excellent dish from Sicily. You’ll be glad you did.
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Hello, I have family from Sicily, we make this too but much simpler and quicker. 4-6 garlic cloves chopped coarsely, olive oil, small tin of anchovies (pref. packed in oil), plain breadcrumbs, smallest can of tomato paste.
Heat oil, garlic in a small sauce pan, when garlic is light brown, *drain oil from anchovies, add anchovies into hot oil with garlic, smash the anchovies, let them melt into the oil, keep stirring, you will smell the flavor come up- then add 1 small can of tomato paste, fill 1 can of tomato paste with water and add into sauce, cook sauce18-25 mins on low heat. Place plain breadcrumbs in a heated very lightly oiled frying pan, saute until golden brown. Boil , & drain spaghetti. Pour sauce onto spaghetti, mix sauce in, its a dry sauce, then sprinkle toasted breadcrumbs as much as you like. Pasta Milanese it was called and we ate it traditionally every New Year’s Day! 🎉
That's a great idea. I'll try your way. Thank you.
Im DEFINITELY GOING TO TRY THIS CHEF...I just subscribed to you and is excited for Ive been looking for a chef that makes Silian dishes,..Im not Italian but love the cuisine
My pleasure. Thank you for watching. I appreciate it.
That looks amazing 😮Going to try making it tonight!!
I love that pasta - try the one with ginger - it's exceptional.
Good video I’ll give it a shot
My pleasure - let me know what you think when you've made the dish.
Would be great to have a PRINTABLE RECIPE!
Brenda: I tried putting the recipes on my website only to find I got zero and I mean no visitors, so I stopped and took everything off. You can figure it all out from the video. In fact, I promise you, if you cook to your own taste rather than follow a recipe you will end up a far better cook. If you have to have a recipe, please send me an email and I will sen you back the recipe - no spam, no mailing list.
and now, I'm hungry!
Cook and enjoy!!!
Chef why tomato paste instead of red pack crushed tomato? what is the advantage
That spaghetti looks delicious
Because in Italy they do not use Red Pack. LOL
Grazie Chef 💖💖 this is going to be my comfort food for tonight's Saturday movie marathon, perfect for Adelaide's wintery weather perhaps with a glass of vino!!!
Excellent! Enjoy.
Anchovies make everything better. I sneak it into all sorts of stuff and it just makes the flavor pop.
Yes, they do!!!
That portion that you put on the plate is enough for a young boy or girl.........I like a man's size plate full to the edge.....
Well then Norman, when you make a bowl for yourself, double the quantities and go to town.
One trick I learned from Luciano Monosilio (demonstrating it in this video: ruclips.net/video/5u_V9eiLxU4/видео.html ) and Vincenzo Prosperi is to put the parsley stems in with the oil to extract the flavor, and to pick out the stems after the flavor has been extracted into the oil. Parsley stems have a lot of parsley flavor, and cooked parsley has a different flavor profile from fresh parsley (while the flavor also seems to complement garlic), so tossing the stems in with the oil adds an additional layer of flavor to the dish without hardly any more work. I actually go one step further: I bruise up the parsley stems with the spine of my knife before tossing them in the oil, because crushing the cell walls lets the flavor out. Unbruised parsley stems don't release enough flavor for me to notice much of a difference.
Yes, I also in other videos have used the stems ruclips.net/video/MOyfu-926kA/видео.html and also in other videos bruised them to release flavor. I agree that there is flavor in the stems, no doubt about it. However, after a dish comes together, if you are using fresh chopped parsley at the end, or even if you are not I would be willing to bet that in a blind taste test, not one person alive would be able to tell the difference between a dish that used the stems (so long as they are removed or tasters are blindfolded to avoid seeing chopped stems for example) from one that did not. There is just too much going on flavor-wise in a dish. Especially with just the addition of fresh parsley at the end, it would be impossible. I think that in the spirit of full utilization of product that you see people using the stems. In a professional kitchen, you do not have the time to do such things. In a professional kitchen, stems are reserved to make stock, in a home kitchen, making stock is not the norm and time is not as serious a factor as it is in the pro kitchen, so using stems makes sense. A good example is when Luciano pre-makes the Cacio e Pepe mix with cornstarch because during service there is no time for stringy cheese and other problems, time in the pro kitchen is of the essence.
Great tip, thank you!
@@theoldbigmoose 👍
Is thin spaghetti the same as Angel Hair/Capellini or is there a difference?
Angel hair is much thinner and will cook in about half the time as thin spaghetti. It's also very difficult to serve al dente because the residual heat after the pasta is pulled from the water will make the pasta into a mush. Angel hair was a fad in the 1980's that lasted till the mid 1990's. I have to say I do like it with a very light and fresh sauce (or an uncooked sauce). It can also be properly served cold because the cook has the control over how long the pasta is in the water and the subsequent shocking of the pasta to arrest the cooking process. But I would never order it in a restaurant.
You talk too much
Thanks! You don't comment enough! LOL!