The secrets of pasta by Enrico Bartolini, interviewed live on Instagram by Maddalena Fossati, director of La Cucina Italiana
Live with Enrico Bartolini, I had an aggravated hunger problem, I believe shared with those who followed the direct judging by the comments. In the sense that spaghetti with garlic, oil and chilli pepper, and those he prepares for the brigade before serving, stimulate a crazy appetite. Here is a summary of our conversation and the easy recipes of the restaurant chef Mudec of Milan which won the third Michelin star in the last edition of the guide.
The "Dinner Time" episode started talking about cakes. «My favorite is the Saint Honoré but also bring me up. I also love cream puffs dipped in caramel or chocolate glaze . Given that we discovered an Enrico Bartolini much more than a greedy person than we could have imagined, the pinnacle was touched when our Enri revealed the recipe of the twine with garlic, oil and hot pepper. "Easy things are difficult because the execution must be perfect. Each of us has expectations, so the pasta must be al dente, the good extra virgin olive oil, garlic … I was taught by boys from Campania who work with me. We put a finger of oil in the pot and when it starts to heat, add chopped garlic and chilli pepper. Then we add the parsley and then when the pasta is still al dente we pour it into the boiling oil, so we can fix the flavor well in spaghetti. Continue to cook for a few seconds, then lean out of the fire and add parsley again which reinvigorates the flavor of the cooked one and raw oil .
The pasta he prepares for his brigade is also very very attractive even if Enri warns: it is not dietetic. «I melt the good pillow in a finger of oil (see above), to then accept some good spring onion fresh or shallot. It is left to consume slowly, then there are desalted capers, wrung out and chopped after two hours of soaking in the water, ditto with dry tomatoes It's a lot fresh oregano or dry. The pasta is mixed together with the oil, the flavor is fixed with a few tablespoons of cooking water. You can also add the breadcrumbs, perhaps flavored first in a pan with garlic and oregano. And it will be nice to grate a good cheese on top . And dear chef, it will be nice, yes and you can be calm, we will try this pasta as soon as possible!
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