Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spaghetti aglio e olio peperoncino with cucumber and celery. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
La ricetta degli spaghetti aglio, olio e peperoncino. Fotoricetta con ingredienti, procedimento e curiosità su. Spaghetti aglio, olio e peperoncino di Alessandro Negrini - Il Luogo di Aimo e Nadia.
Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spaghetti aglio e olio peperoncino with cucumber and celery using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:
- Get 200 grams Spaghetti
- Prepare 4 slice Bacon
- Get 1 Cucumber
- Take 1 whole Celery leaves
- Make ready 3 clove Garlic (finely chopped)
- Get 1/2 tsp Red chili peppers (sliced)
- Take 1 Salt
- Prepare 1 dash Pepper
- Take 100 ml Pasta water
- Prepare 2 tbsp Olive oil
- Prepare 5 pieces Dried tomatoes
While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Spaghetti aglio olio is a classic Italian dish. Like I've mentioned, it is an easy Italian food and if you are after quick lunch ideas or weeknight dinners I highly.
Steps to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:
- Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery.
- Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
- Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching.
- Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!
- Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
- Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
- Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
- These are homemade dried tomatoes that were stored in the refrigerator (freezer). - - https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes
- To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.
Gli spaghetti con aglio, olio e peperoncino, un piatto che soddisfa in pieno la fame e la voglia di qualcosa di buono, soprattutto se non si è degli assi in cucina. Non ci sono regole sull'uso del peperoncino né su quelle dell'aglio: forse per questo è così amato! Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! You'll love this Spaghetti Aglio, Olio e Peperoncino recipe! So yummy, a little spicy, and quick and easy to prepare.
So that is going to wrap this up for this exceptional food spaghetti aglio e olio peperoncino with cucumber and celery recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
