Spaghetti with "mozze bofoline"
(buffalo mozzarella) seasoned with tomato and chili peppers
(Spaghetti con le "mozze bofoline"
al pomodoro e peperoncino)
- 400 grams of spaghetti
- 150-160 grams of buffalo mozzarella (a moist Neapolitan curd cheese)
cut in small cubes, but not crumbled
- 3 hot chilli peppers
- 1/2 kg of tomatoes, well ripe
- 2 celery small ribs
- 1 medium size onion
- 2 small carrots
- 12 leaves of basil
- a pinch of dried oregano
- 4-5 spoons of olive oil
of all prepare the tomato sauce. Take a small pot and cook all the ingredients
at point B), previously cut in small pieces, in the oil and with right amount
of salt, for 30 minutes over a medium heat, with a lid, and turning sometimes.
At the right time, take out from the heat, let cool down, then mix this
stuff in a blender and leave it warm to use later on.
Cook the spaghetti in salted water and drain them (keep some of the cooking
water) "al dente". Put 5-6 spoons of tomato sauce in a quite large
frying pan, crumble the hot chili peppers and, over a brisky heat, let boil
continuously turning with a wooden ladle the sauce: continuously and simultaneously
raise and lower the frying pan over the fire, as to adjust the heat in order
the sauce would boil, but not fry lightly, for 2 minutes; by this way the
sauce will become spicy and will take the flavour of the chili peppers.
Put the sauce over the drained pasta, turn and mix it very well, add 2-3
more spoons of sauce and 2-3 spoons of the cooking water of pasta; turn,
add the small cubes of mozzarella, turn once again and, when the mozzarella
will start to melt, switch off the fire and serve the pasta decorated with
some leaves of very fresh parsley.