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Alessi cuisine



Spaghetti with "mozze bofoline" (buffalo mozzarella) seasoned with tomato and chili peppers

(Spaghetti con le "mozze bofoline" al pomodoro e peperoncino)

  • A)
  • 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
  • salt
  • B)
  • 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
  • salt
First 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.
We do not want to contradict our "maestro" Paracucchi ( in his book he presents a similar pasta), but our experience, related to the satisfaction of our members, suggests not to melt the mozzarella in the tomato sauce before putting the pasta in the frying pan. We suggest to put the small cubes of mozzarella at the very last time: by this way the cubes of mozzarella remain distinct from the pasta and its seasoning; furthermore it is possible to savour their flavour, not only the tasty one (this happens in the case you use a "mozza" and not an industrial mozzarella, like the ones of the TV advertising, which are idiotic - vain and without "salt" - like the eternal and unfailing smiles of the people presenting them), but also the tactile one, the pleasure of bite them. "Mozza bofolina" was the name of the "uova di bufala" (so called in a letter of Suor Maria Celeste to his famous father Galileo Galilei), which were produced in Maremma (an area of Tuscany) since few years ago, but today we have lost their memory.
We have chosen to call them "mozza bofolina" as we would like to give a stimulus to the recovery (according to the general plan of environmental and cultural safeguard and recovery) of those products, which were inborn with the environment through the human beings.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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