spaghetti di mezzanotte – free

spaghetti di mezzanotte – free

Bouffons la vie, Recipes for LibeCase

There is nothing wrong with cooking. Today’s pasta in the style of Giovanni Paserini.

The chef of Paseriini (Paris 12th), Giovanni Paseriini, entrusted Victor Lop (1) with the recipe “Spaghetti de Mezanot” or midnight spaghetti. “Spaghetti de Mezanote is a typical dish of Rome and Naples, in fact the two cities argue for the origin of the recipe. He explains. It is very ancient and may belong to both traditions and contains a few ingredients: garlic, oil and chili. Ideal for midnight meals, after cooking or even during this time. At Paseriini, from time to time, we are very late after service, drinking and playing guitar. On the night we made this recipe for the first time, we added anchovies and baked bread called “Jacques-Itin” spaghetti to one of our favorite customers, which takes on the texture of minced meat.

You will need four people: 400 grams of spaghetti; 2 slices of country bread; 4 Anchovis; 1 lemon; 2 cloves garlic; 1 small dried red pepper; 12 Salina Caper; 40 grams of pasta; 250 ml of extra virgin olive oil; Salt flower

Preheat the oven to 170 ° C. Remove the lid from the pan and cut into 3 cm irregular cubes on each side. Bake them until they get a dark brown color so they will stand firm even in the heart. If you have time, let it sit for thirty minutes after frying. Then break them using a mortar or pliers. Drizzle with a little olive oil and a little fleur de sel.

Cut the parsley and set aside. Peel a squash, grate it and cut it in half. In a large saucepan, heat the olive oil, anchovies, chili, finely chopped cauliflower and garlic. Be careful not to overheat the oil as the garlic can be fried and have a very strong taste.

Bring a pot of salt water to a boil and add the spaghetti. Take the pasta out of the water and put it in the pot with the sauce, sprinkle with a little boiled water and start. Mantekatura : When the pot is hot, the soup will be thick. Stir for about three minutes, if the soup is too liquid, continue stirring and turn on the heat as much as possible. On the contrary, it looks dry, so add a little more cooking water. Once the spaghetti is cooked, drizzle with the lemon zest, then add 4 teaspoons of lemon juice, toss with the parsley and bread crumbs. Join and serve everything for the last time.

(1) Ripe,Victory Wolf, Humans, 2020

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