Spaghetti with garlic, chilli oil and crumbled tarallo prepared by Mauro Improta are truly exceptional. The chef prepared them for the feature The Chefs’ Competition a The cook’s test. At the time he was competing with another important chef, Ivano Ricchebono. But it was his explanation of the dish that impressed us most. We had some tarallo, suet and pepper and we couldn’t help but try it on one of the most popular pasta recipes in the world. Below we will explain the chef’s procedure, step by step until plating.
Spaghetti with garlic, chilli oil and tarallo
Ingredients
- spaghetti 200 g
- garlic 1 clove
- fresh parsley
- fresh chili pepper
- Neapolitan tarallo 1
- extra virgin olive oil 100 ml
- salt
Preparation
The first thing to do to prepare spaghetti with garlic, chilli oil and tarallo is to put the lightly salted water for the pasta on the heat. While you wait for it to boil, think about the seasoning. Open the fresh chili pepper along its length and remove the internal seeds. Heat the extra virgin olive oil in a pan and brown the chilli pepper. United too the clove of garlic. If you have that Sulmona red, even better. As soon as it is golden brown, remove it, then pour in a little of the pasta cooking water, which you have already added in the meantime.
Finely chop a nice sprig of fresh parsley. Drain the spaghetti good al dente and transfer them immediately to the pan with the seasoning. Complete with parsley and tarallo crumbled by hand. Sauté everything and be careful to mix the ingredients well. Your spaghetti with garlic, chilli oil and tarallo they are ready. Obviously it is not easy to find that suet and pepper. Alternatively, to give to the dish a crunchy note, use walnuts, even if the flavor will be completely different. Enjoy your meal.