Authentic Peperoncino with Anchovies.
You can cook Authentic Peperoncino with Anchovies using 9 ingredients and 28 steps. Here is how you achieve it.
Ingredients of Authentic Peperoncino with Anchovies
- It’s 100 grams of Pasta (I recommend pasta about 1.4-1.6 mm thick).
- It’s 45 ml of A. Extra virgin olive oil.
- It’s 2 clove of A. Minced garlic.
- Prepare 1 of Red chili peppers (sliced into rounds).
- Prepare 1 of Minced anchovy filet.
- Prepare 1 tsp of B. Cake flour.
- Prepare 50 ml of B. Water.
- It’s 1 of Extra ingredients of your choice that aren't salty, like the lettuce in the top photo.
- It’s 1 of Black pepper.
Authentic Peperoncino with Anchovies instructions
- Heat 3 liters of water in a large pot. When it is nearly boiling, add 2 tablespoons salt..
- The amount of salt added in Step 1 determines the taste of this dish, so measure it carefully. *When the water comes to a boil, lower the heat and keep it on low..
- Combine the B ingredients. *Mix the flour in well, until there are no more lumps..
- Put the A ingredients in a cold frying pan and cook over low heat The oil will become infused with the fragrance of the garlic..
- Add the red chili peppers to the Step 4 mixture when it starts to sizzle and the garlic is fragrant, but before the garlic starts to turn brown..
- Start to boil the pasta at the same time, over low heat. Cook it al dente, or 30 seconds to 1 minute less than the cooking time on the package..
- When the garlic in Step 5 starts to brown, add the anchovies. Cook for another 2-3 minutes, then turn off the heat..
- Pour the flour dissolved in water from Step 3 into the pan in Step 7. Cook over medium heat, lifting up the pan and giving it a shake every 15 seconds..
- Important point: When the liquid in the pan in Step 8 starts to thicken and emulsifies, immediately turn off the heat..
- Emulsification is very important for oil based pasta. The water used for boiling pasta at home, where you are only cooking a small amount, is different from that of restaurants..
- Adding cake flour makes it easier to emulsify. This little trick is important to make it taste like pasta served at a restaurant..
- I usually use water from boiling the pasta to dissolve the flour, but this time I used ordinary water, taking into account the saltiness of the anchovies..
- When the pasta is cooked, raise the heat under the frying pan in Step 11 and add the drained, cooked pasta. *I added lettuce this time..
- Stir up the pasta so that it's coated with the oil. *See Step 18 for instructions about the lettuce..
- Transfer to a serving plate, sprinkle with black pepper, and it's done. I don't think you'll need to adjust the seasoning..
- I like to drizzle on a bit of anchovy oilat the end. https://cookpad.com/us/recipes/172248-all-purpose-anchovy-oil.
- This is a very simple pasta dish seasoned with only the salt from boiling the pasta, anchovies, garlic and chili peppers, which is why it's so delicious. Try it for a quick dinner!.
- Lettuce peperoncino: Put as much lettuce as you like in the strainer you'll use to drain the pasta..
- Drain the cooked pasta over the lettuce in the strainer and follow the steps from 13 onward..
- You can also dip the lettuce in the water for boiling the pasta in Step 6. Do it for a short time, so it stays crisp..
- Mushroom peperoncino: Mushrooms cook quickly, so add them right after Step 7, and sprinkle with salt and pepper..
- Cook the mushrooms for 2-3 minutes, then proceed to emulsification Steps 8 and 9..
- Combine with the cooked, drained pasta as in Steps 13 and 14..
- Add in the extra ingredients of your choice in Steps 5-7, taking into account the cooking time of the ingredients..
- Use a separate frying pan for other ingredients that take longer to cook, or absorb a lot of oil, like eggplant. Cook them with garlic oil..
- You can also use garlic oil for Steps 4 and 5, or use..
- For a basic peperoncino, check out. Each recipe has its merits..
- "Cilantro peperoncino"is inspired by Southeast Asian cuisine. If you like cilantro, you'll love this..
