Hello and welcome everyone to Enrico here in Paris in the kitchen. Today we will present a very simple recipe , let's say almost banal, I personally like it very much and it's spaghetti with anchovies and toast. These are really few elements but they are those elements that put together create an explosion of flavors and incredible taste, I personally like it very much so now let's go to see the ingredients but first of all acronym
These are the ingredients for this very simple recipe, calculating for 4 people it's about 350 g of spaghetti, I love big spaghetti, but you choose what you want, you can take the bavette, the vermicelli or whatever you want. About ten 12 anchovy fillets in oil, I use those of Sciacca di Sicilia, chopped parsley, breadcrumbs and three cloves of garlic. Now put a pan on the fire, put the olive oil in it, obviously already hot pan, and put the garlic cloves in it.In the meantime, put the water on for the pasta, a care not to salt it because the flavor of the anchovies will be enough to season everything When you see that the garlic is starting to take color, put the anchovies in it too. I recommend one thing, cover them because in contact with hot oil they tend to splash. Well once the anchovies have come apart and started to make its cream, put a little chopped parsley in it and remove from the heat. Then let the sauce rest. In the meantime, put the spaghetti, and we will remove them before cooking al dente, in this case I am using the large spaghetti which is cooked al dente at 11 minutes, I will remove them around eight minutes. In the meantime, put the breadcrumbs on another nice hot pan and try to toast it by adding a drizzle of oil. When it has begun to take a little darker color, as in this case you can see it? Remove and leave it aside. Ok, let's put the pan with the anchovies on the heat again, remove the garlic Now let's take the spaghetti, drain them as I said, even before they are cooked al dente because we will re- cook the pasta inside the pan itself; in risottarla, it means in practice to finish cooking inside the pan with the exact same seasoning this because it is possible to whisk and create a cream thanks to the water where we cooked the pasta which is full of starch released to the pasta itself . And then we finish cooking the last three minutes inside the pan. Every now and then putting cooking water when and if necessary Do you see how slowly it is binding? So then in such a way as to collect all the sauce. Now we will proceed to the dish. I wanted something nicer but it didn't come. We put the accompanying sauce on top. The breadcrumbs, and the parsley and the dish is ready. As expected, the recipe is very simple, very few ingredients .. Guys, I must confess, I have already finished it, I devoured it, I could not resist sorry, I have already eaten it and I drank a good glass of wine together White; in short, thanks for your vision I hope you liked the recipe as you have seen in short, it is almost trivial, but not so much because it has its own rules. As usual I will wait for you in the next videos and see you next Sunday at 11 am I recommend if you have not registered yet subscribe and click on the bell do not miss my next videos if you liked this put a like, if you want to comment and see you next Sunday
