How To make Spaghetti Al Zenzaro
1 lb Spaghetti, preferably
-imported Italian 6 To 10 garlic cloves,
-coarsely chopped 1 Piece fresh ginger,
-unpeeled, about 2 inches -long, 3/4 inch wide, sl Into 4 to 5 thin slices 1/4 To 1/2 teaspoon red pepper
-flakes 1/2 c Olive oil
2 tb Fresh basil leaves, thinly
-sliced or coarsely chopped 2 tb Fresh mint leaves, thinly
-sliced or coarsely chopped This one looks a tad odd. Any adventurous pasta eaters out there? Fragrant fresh ginger, flakes of hot red pepper and a hefty jolt of garlic season this pasta dish. Boil spaghetti until al dente. Meanwhile, heat garlic, ginger and red pepper flakes in olive oil, cooking until garlic becomes golden around the edges. Do not let it brown! Drain spaghetti. Remove ginger slices and toss spaghetti with garlic/red pepper mixture; season with salt to taste. Toss with basil and mint; serve immediately. From the San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; November 10 1992.
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2 Ricette Fusion Spaghetti Aglio Olio Curcuma e Zenzero - Pasta Garlic Oil Curcuma and Ginger
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Un fresco piatto estivo da provare assolutamente.
Quick and Easy Pasta al Limone
This creamy lemon-filled Pasta al Limone recipe is a delicious, easy-to-make creamy pasta loaded with pecorino cheese and tossed with spaghetti. I love making this pasta recipe when I’m in a pinch.
This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.
Ingredients for this recipe:
• • 3 tablespoons olive oil
• 6 tablespoons unsalted butter
• Zest of 4 lemons
• Juice of 4 lemons; this should total close to a ½ cup
• 1 cup of shredded Pecorino Romano cheese + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
Procedures:
1. Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
2. Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor.
3. Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.
4. Set the pan aside.
5. Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
6. Next, drain the pasta and add it to the lemon butter saucepan.
7. Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
8. Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.
9. Make pasta next and serve it with additional cheese and lemon zest.
Chef Notes + Tips
Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Any pasta shape will work for this recipe.
If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.
Figure 2 tablespoons of lemon juice per person.
Al dente means to the tooth. The pasta should be firm but not hard or chalky.
Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil.
Add 2 tablespoons of chopped fresh basil or mint for a little more flavor.
Pasta aglio, olio e zenzero (pasta garlic, oil and ginger).
Since we don't lack time during this extraordinary moment, but also we don't necessarily want to spend hours at the hob, here's a video of me showing how to make an express pasta recipe. Buon appetito!
Pasta fredda con verdure, zenzero, limone e semi di papavero
La ricetta velocissima di questa settimana!
Ingredienti:
350 g pasta integrale
1 carota
1 zucchina
1 peperone giallo
1 peperone rosso
½ porro
10 fiori di zucca
1 limone
1 pezzo di zenzero fresco
2 cucchiai di semi di papavero
Qui trovi la ricetta:
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Gli spaghetti aglio e olio rivisitati da chef Cannavacciuolo - Puntata 4 | Antonino Chef Academy
???? Se pensate che gli spaghetti aglio e olio siano un piatto banale, vi sbagliate di grosso!
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