Spaghetti Aglio Olio with Chilli
Spaghetti Aglio Olio e peperoncino
50gm dried chillies
1 cup olive oil
20gm bird’s eye chillies
20gm fresh chillies, thinly slice and seeded
50gm garlic, peeled and finely chopped
50gm parsley, chopped
1 cup water or chicken stock
To taste salt and pepper
500gm spaghetti
20gm parmesan cheese, shaved
Method
-
Soak the dried chillies in warm water for 10 minutes, then drain and cut into thin slices.
-
Heat olive oil, sauté all the chillies and garlic until fragrant. Add half the chopped parsley. Add water to prevent the oil and garlic from overcooking. Add salt and pepper to taste.
-
Cook spaghetti in boiling salted water. Drain, then sauté in the prepared oil. Add remaining parsley. Transfer to serving plate. Sprinkle with parmesan or pecorino.
Alternative method
-
Slowly warm up olive oil with dried chillies and garlic. When garlic turns golden brown, strain the oil and set aside. Add parsley and salt and pepper. Cook spaghetti and set aside. Warm up the oil, add some basil leaves and julienned fresh chillies. Sauté the pasta in this oil until well coated.
Seafood Linguine with Capers, Olives and Cherry Tomatoes
Linguine alla Marinara con Capperi Olive e Pomodori
1 cup olive oil
4 cloves garlic
20gm capers, rinsed
20gm black olives, rinsed
200gm cherry tomatoes, halved
250gm clams, rinsed and drained
12 pcs mussels, rinsed and drained
300gm prawns, shelled and deveined
6 pcs scallops, on half shell
150gm squid, sliced
6 pcs scampi
1 cup white wine
10gm parsley, chopped
To taste salt and pepper
500gm linguine
30gm chives, cut in pieces
Method
-
Heat olive oil. Sauté garlic until golden brown. Add capers, black olives and tomatoes. Sauté for 30 seconds, then add clams, mussels, prawns, scallops, squid and scampi. Add wine. Cover the pot and cook for 5 minutes ( do not over cook ). Add parsley and salt and pepper.
-
Cook linguine in boiling salted water. Drains, then sauté in the sauce until the sauce become dry. Transfer to serving plate. Garnish with chives. Serve with crushed pepper if desired, but do not add cheese as it will cover up the flavors.
Spaghetti Carbonara
Spaghetti Carbonara
300gm smoked bacon
1 cup oil
12 egg yolks
400ml cream
To taste salt and pepper
500gm spaghetti
80gm parmesan, grated
Method
-
Cut up bacon to suit the shape of whatever pasta you are using; julienne if you are using long pasta, and cubed if you are using short pasta
-
Heat oil and fry bacon until crispy. Set aside
-
In a mixing bowl, whisk half the egg yolks with all the cream and parmesan ( keeping the rest of the yolks for decoration). Add salt and pepper.
-
Cook spaghetti in boiling salted water. Drain, then sauté with bacon over slow fire. Remove from the fire and add egg mixture. Keep stirring rapidly in order not to sear the eggs or the pasta will end up looking like an omelette.
-
When ready, transfer to serving plate. Top with egg yolks. Sprinkle with parmesan and black pepper if desired.
Angry Penne
Penne Arabiatta
20gm dried chillies
1 cup olive oil
40gm garlic, peeled and chopped
20gm onions, peeled and chopped
20gm parsley, chopped
300gm cherry tomatoes, peeled, seeded and halved
To taste salt and pepper
2 sprigs basil
500gm penne
50gm parmesan, grated
Method
-
Slice dried chillies finely and discard the seeds
-
Heat olive oil. Sauté garlic, onions, dried chillies and parsley until fragrant. Add tomatoes. Cook gently for 3 minutes. If it becomes too dry, you may add some water. Add basil, salt and pepper to taste. Keep this sauce on low heat.
-
Cook penne in boiling salted water. Drain, then sauté in the sauce until the sauce becomes dry. Transfer to serving plate. Sprinkle with parmesan and garnish with basil leaves.
\
Tiramisu with coffee
Tiramisu al caffe
150gm sugar
5 egg yolk
500gm mascarpone cheese
500ml whipping cream
1 pkt sponge finger
500ml espresso coffee
Garnish bitter cocoa powder
Method
-
Beat sugar and egg yolk until pale in colors
-
Add mascarpone cream cheese and fold gently until smooth
-
Whipped whipping cream until fluffy then fold into cream cheese mixture and chill.
-
Dip sponge finger quickly in espresso coffee one at a time and arrange them in a rectangular serving dish.
-
Cover the biscuits with the cream mixture. Arrange again the sponge finger ( follow the first step) and top with remaining cream cheese mixture. Chilled it in chiller.
-
Sprinkle the top with bitter cocoa powder before serving.
Panna Cotta with fresh Fruits
Panna Cotta con Frutta Mista
For 8 portion
1 litre whipping cream
200ml milk
6 pcs gelatine sheets
150gm icing sugar
1 tsp vanilla essence
To serve
4 pcs fresh strawberry
1 kiwi fruit
½ dragon fruit
Method
-
Soak the gelatine sheets in water
-
Put whipping cream, milk and icing sugar in pot and bring to boil. Add gelatine and vanilla essence, stir until the gelatine is dissolved.
-
Strain the mixture and pour into serving cup and chill.
-
To serve , cut cube all fruits and served together with panna cotta.
Compliments from The Chef
Leave a comment