In winter I like a good pasta and nothing beats the following recipe realted to Eugenius by Sergio di Pieri, organist and chef. You may have heard of his younger brotehr who has a Gondola on the Murray.
Sergio cooks from the heart. His passion for food and overall joie de vivre infused with a joyous spirit.
His recipes derive from his childhood in Treviso. The son of a poor farming family, Sergio is animated about the simple dishes of polenta and beans his mamma used to prepare. Many of the dishes he enjoys have now become staples in fancy restaurants, but according to Sergio, not many are done right - pastas are over-cooked; risottos are soggy; sauces lack flavour...
Essentially, he says, one needs fresh produce and good quality ingredients to produce sensational food. Fancy cuts of meat, and complex saucing do not make a better tasting dish...
So to Spaghettini..
In a frypan warm the olive oil over a low heat, add
2-3 cloves of finely chopped garlic
small tin of anchovies
chopped parsley (including stalks)
few fresh chillies
green or black olives cut into 4
lemon zest
As the oil warms, move the ingredients around in the frypan, and when the garlic is cooked, remove from the heat.
Meanwhile, cook the spaghettini in plenty of salted boiling water. When al dente, drain pasta, mix with all other ingredients and add parmesan cheese and serve.
This method is also excellent with fresh tomatoes, finely chopped garlic, olive oil, a little chilli, salt and pepper and fresh basil leaves. The secret is to cook the ingredients slowly and do not cook either of the above for a long time. It only takes about 5 mins to cook each recipe.
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