Spaghetti with "Pecorino" flavoured
with stuzzichina" herb
(Spaghetti col pecorino all'erba "stuzzichina") |
- 400 grams of spaghetti
- 6 garlic cloves finely cut
- 6 crumbled hot chilli peppers
- 3 small bunches of fresh "rucola" (a kind of tasty salad)
with its ribs already removed and finely chopped
- 100 grams of grated dry pecorino cheese
- 8 spoons of olive oil
- salt
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Cook
the spaghetti in salt water. When the spaghetti are nearly to be cooked
(the so called "al dente" cooking) take an appropriate frying
pan, quite large in order to contain all the pasta, and, with the oil sauté
garlic and hot chilly peppers, over a brisk heat, continuously turning them
in the pan in order to flavour the oil without burning the garlic. At the
right time drain the spaghetti (keep some of the cooking water) and drop
them in the frying pan with oil, garlic and hot chilli peppers. Turn them
and mix them with the flavouring by turning them continuously (over a brisk
heat) adding some spoons of the cooking water in order to bind them. Now
scatter two small bunches of "rucola" (after having chopped them),
turn and mix all this stuff by adding, if necessary, some spoons of cooking
water as to incorporate the "rucola" flavour. It will take about
3 minutes, then add the cheese together with 3-4 spoons of cooking water,
turn and mix for 2-3 minutes more, over a brisk heat, then distribute the
pasta in the soup plate decorating it with the chopped remaining "rucola". |
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