Hi guys, hi everybody. Good morning
and welcome to Brusaporto. You're in "Da Vittorio" restaurant with
Chicco and Bobo, the Cerea brothers. We're showing you a seemingly
very easy recipe, but it's not as easy as it seems! It's Spaghetti with garlic, oil and chili.
Here are our ingredients: a basil cream, anchovies, cured in salt and packed in oil.
Obviously, we can't forget garlic. Here's Grana Padano, baked and slightly
candied tomatoes, parsley, fine cut parsley, fresh tomatoes and
some soft inside of bread. So, let's start with our recipe. Now Bobo
is preparing garlic Here we are. Let's take off the little core
Today's version is the genuine one so we're using real garlic, not the flavour so, if you're a couple, just
eat it together, please... so there won't be any problems. Let's now cook the garlic,
until we smell a nice aroma Let's be careful and blonde it
at the right point. To stop, to lower the temperature a bit, let's add some water. So, then let's cut our anchovy
in small bits we're not adding it first as it would
give a slightly bitter taste otherwise. But after we deglazed with
our cooking water, we can add the anchovy. Pay attention, this
is an important step. A quick minced cut coarsely cut, but then it splits apart.
Let's add fresh tomatoes they cook and slowly split apart. Let's cook pasta, so let's salt
our boiling water and our pasta. How much are we using? The portions for me and Bobo is half kilo
pasta... Let's continue cooking our sauce. Pay attention
to blend well our anchovy with the tomatoes. Let's help
by adding cooking water. Let's press to dissolve it
with a carving fork blending everythng so to give a good taste to our sauce.
We should practically melt tomatoes. So this will be a garlic and oil with
just a hint of tomato, not a red sauce. In the meantime - we did it before
not to waste your time - we blended with ice our
fresh basil, to maintain a vivid colour, pure chlorophyll.
We can then garnish our dish and give it a fresh basil scent. Now Bobo is cutting the red pepper and he is not taking out anything. There's
seeds, the whole pepper, so it'll be a real garlic oil and chili. A strong, real one. Here we are. Bobo is creating this cream
with the cooking water, becoming really creamy. We're using it to season our spaghetti. It goes without saying: such a simple
recipe requires a top quality spaghetti. A pasta that really absorbs
everything: the passion we want to convey. It must be a pasta
capable of receiving this. This is the only wary our recipe will be a high level one. We're now toasting the white
inside of the bread that is going to give our dish
the crispy touch. So the bread from the day before is ok, so we're not
wasting. We should recycle in the kitchen. Bread is toasting. And I think our spaghetti is nearly ready Let's strain them and
we'll finish cooking them in a skillet. Let's sauté it. This movement, apparently easy
as well, is important just like the thickening of rice.
We're blending now all of our scents, the aroma bouquet
we created before. Let's add a drizzle of oil, the slightly candied
tomatoes. I'm assuring you the scent is great. This creaminess is given by Bobo's
movement. Let's add a bit of toasted bread, let's save some
to put it on top to make it more crispy. Now Bobo is starting to dish up. Exceptional! Exceptional, I can't wait! Some basil. We're giving it a taste now,
I couldn't really wait! Wow, can you smell it? So good. Garlic is something
incredible in the kitchen. This is our version ofgarlic, oil
and chili. You have to taste it!
