Ready to give your meals a bold Mediterranean twist?
SAUCE ALL'ARRABBIATA: HOW IS IT MADE?
It is the first to think of for spaghetti with friends, perfect for those who love spicy or for those who want to give a tasty boost to everyday dishes ... It is the sauce all'arrabbiata: easy and quick to prepare and very tasty. Its bold note, given by the chili, makes this condiment ideal for any occasion. Whether it's a lunch at home, an improvised spaghetti or, simply, a meal to take to work, the goodness of this sauce will never disappoint you. Today I reveal my secrets to prepare a perfect arrabbiata sauce. In addition, I will give you some tips on how to use this seasoning for less classic recipes than the beloved spaghetti.
The traditional recipe
First, wash the chili pepper and then open it and remove all the seeds inside. After cutting it into small pieces, prepare a pan and pour a drizzle of Traditional Olive Oil. Add a clove of garlic and chili. Sauté these ingredients for about a minute, taking care to stir continuously and not to burn the garlic. When the sauté is ready, add the tomato pulp and a little water, if necessary dilute the sauce. At this stage, remember to add a pinch of salt and don't forget to stir the sauce often during cooking. Cover the sauce with a lid and cook over low heat for about 15 minutes. Now it is ready to season a plate of pasta.
As you know, I love tradition, but I do not give up giving a personal touch to classic recipes. It is no coincidence, in fact, that I decided to revisit the typical recipe of the Arrabbiata sauce to transform it into a unique delicacy: the scent of anchovy paste goes perfectly with the spicy, but gentle, flavor of the red peppers. This is the secret of my Arrabbiata sauce, irresistible and above all ready-made. Having a ready-made sauce in the pantry is ideal for not missing a rich and tasty dish on days when you are in a hurry and you do not have time to get in the kitchen or, simply, for all those times when you just want someone else to think about dinner... My Arrabbiata sauce is ready! Heat it and add it to the pasta al dente to satisfy your desire for a good dish, at home, in no time and without effort.
Why is chili pepper spicy?
Did you know that the arrabbiata ''rage'' sauce is so called because, being spicy, those who eat it find themselves having a crazy face as when they are angry? In fact, in Rome (birthplace of this condiment) any food cooked in a pan based on oil, garlic and chili is defined, in fact, angry (for example angry broccoli).
Why does chili pepper pinch? Capsaicin is the substance responsible for its spicy flavor, an organic compound present both in the fruit and in the seeds that gives chili pepper this unique characteristic. Each chili pepper, moreover, is different from the other and in fact depending on the quantity and variety used we can feel different intensities of spiciness. Even small dosages of capsaicin cause the typical burning sensation that is perceived while enjoying products containing chili pepper. This "stress" causes a rapid release of adrenaline that gives a boost of energy to the body.
Massimo Montanari, considered one of the greatest food historians at an international level, states: "Sauces, are added – better would be to say: they combine – to the main ingredient (pasta or meat, rice or fish) but they are neither "accessories" nor secondary: they have, on the contrary, a decisive importance in defining the specific character of the food."
The arrabbiata sauce can completely revolutionize some classic recipes. Add it as a spicy note for a sandwich to take to the office or university, but also use it on bruschetta or pizza for a lively dinner.
It is the first to think of for spaghetti with friends, perfect for those who love spicy or for those who want to give a tasty boost to everyday dishes ... It is the sauce all'arrabbiata: easy and quick to prepare and very tasty. Its bold note, given by the chili, makes this condiment ideal for any occasion. Whether it's a lunch at home, an improvised spaghetti or, simply, a meal to take to work, the goodness of this sauce will never disappoint you. Today I reveal my secrets to prepare a perfect arrabbiata sauce. In addition, I will give you some tips on how to use this seasoning for less classic recipes than the beloved spaghetti.
The traditional recipe
First, wash the chili pepper and then open it and remove all the seeds inside. After cutting it into small pieces, prepare a pan and pour a drizzle of Traditional Olive Oil. Add a clove of garlic and chili. Sauté these ingredients for about a minute, taking care to stir continuously and not to burn the garlic. When the sauté is ready, add the tomato pulp and a little water, if necessary dilute the sauce. At this stage, remember to add a pinch of salt and don't forget to stir the sauce often during cooking. Cover the sauce with a lid and cook over low heat for about 15 minutes. Now it is ready to season a plate of pasta.
As you know, I love tradition, but I do not give up giving a personal touch to classic recipes. It is no coincidence, in fact, that I decided to revisit the typical recipe of the Arrabbiata sauce to transform it into a unique delicacy: the scent of anchovy paste goes perfectly with the spicy, but gentle, flavor of the red peppers. This is the secret of my Arrabbiata sauce, irresistible and above all ready-made. Having a ready-made sauce in the pantry is ideal for not missing a rich and tasty dish on days when you are in a hurry and you do not have time to get in the kitchen or, simply, for all those times when you just want someone else to think about dinner... My Arrabbiata sauce is ready! Heat it and add it to the pasta al dente to satisfy your desire for a good dish, at home, in no time and without effort.
Why is chili pepper spicy?
Did you know that the arrabbiata ''rage'' sauce is so called because, being spicy, those who eat it find themselves having a crazy face as when they are angry? In fact, in Rome (birthplace of this condiment) any food cooked in a pan based on oil, garlic and chili is defined, in fact, angry (for example angry broccoli).
Why does chili pepper pinch? Capsaicin is the substance responsible for its spicy flavor, an organic compound present both in the fruit and in the seeds that gives chili pepper this unique characteristic. Each chili pepper, moreover, is different from the other and in fact depending on the quantity and variety used we can feel different intensities of spiciness. Even small dosages of capsaicin cause the typical burning sensation that is perceived while enjoying products containing chili pepper. This "stress" causes a rapid release of adrenaline that gives a boost of energy to the body.
Massimo Montanari, considered one of the greatest food historians at an international level, states: "Sauces, are added – better would be to say: they combine – to the main ingredient (pasta or meat, rice or fish) but they are neither "accessories" nor secondary: they have, on the contrary, a decisive importance in defining the specific character of the food."
The arrabbiata sauce can completely revolutionize some classic recipes. Add it as a spicy note for a sandwich to take to the office or university, but also use it on bruschetta or pizza for a lively dinner.
No comments:
Post a Comment