Linguine with Taggias olives, capers and breadcrumbs
2. April 2014
This is another recipe from Gianfranco Coizza's kitchen ( here you will find a little bit about it and the chef's in kitchenette project ), but this time I bring it with his approval as a report from our common first spring BBQ . It's a real blessing to have a delicious companionship with friends and family to taste Mediterranean delicacies. Thank you very much and I look forward to many other similar weekends.
You can see other goodies such as lamb's back, shrimp roasted on a salt bed, prawns, sea bass sous vide, and recipes for them on the Ingredientist blog, which Gianfranco has finally launched.
And this recipe? It is quite simple and yet so good. The main part of it is different from ingredients. Specifically, on these olives, I have a dependence, they have an amazing intense aroma, and that's exactly how they work. Put them in a salad and you almost do not have to make any dressing ...)
15 minut
-
4
porce
Postup
1.
Brush the breadcrumb along with fresh thyme into a knife robot and pair it together with a pair of pulses.
2.
Boil a large pot with strongly salted water. When the water gets hot, throw the pasta inside. Meanwhile, warm a large pan, such as casserole or wok, along with oil and a clove of garlic. When the cluster begins to turn gray, add olives, capers, and pull off power, letting them drag gently.
3.
When the linguines are in two thirds of the expected boiling time, remove them and add them to the large pan to the other ingredients (do not wash the water!). Boost the performance and add 1-2 waterbaths in which the pasta is cooked, which is rich in starch and will, along with other flavors, form an emulsion that the pasta absorbs. (This is the biggest difference between perfectly prepared and professionally prepared pasta and what we often get in the Italian restaurant on a plate.) Frequently stir and, if necessary, add another scoop of water from the pasta. Do so until the linguistics "al dente" are in place.
4.
Put the finished pasta in a bowl, sprinkle with thyme breadcrumbs, add a few drops of extra virgin olive oil, mix and serve immediately.
