Challenge launched! Chef Andrea Apuzzo's garlic, oil and chili.
Tradition in a dish
Although Aglio, olio e peperoncino is a dish now widespread throughout Italy, its origin is linked to the Campania region. Garlic, oil and chili is a simple dish, humble but rich in flavor and with a lot of history. This was probably the dish that was prepared by the wives of peasants who worked in the olive groves, where they found the necessary products.
The pasta used was long pasta, with a choice of linguine or vermicelli. To this day, the most popular format is spaghetti, which is why this dish has become the real, undisputed star of midnight spaghetti.
A very special recipe
Chef Andrea Apuzzo proposes a very personal version of the famous traditional recipe, starting with the cooking of the pasta itself.
Procedure:
- the pasta is overcooked and then placed in a boule with ice (this will stop the cooking process and give the pasta crispness again)
- after about a minute, it is taken out of the boule, placed in a bowl and seasoned with oil and pepper
- in closing, the pasta is topped with a cream of milk and garlic, chili emulsion and parsley powder
The challenge is set
On one side we have Andrea Apuzzo, confident Chef of Paradiso Relais, on the other, the ambitious Chef de Partie of Hotel Raito Raffaele Barile. The hot July sun, the sounds of the sea, the heady smells filling the air.
Apuzzo throws down a gastronomic gauntlet to his colleague on this very recipe that unites not only their cuisine but also their Campanian origins.
The war of Spaghetto Aglio, olio e peperoncino promises to be a real spectacle, where the only thing that will count will be the unmistakable flavor of culinary passion. Who will prevail between the two brilliant chefs?
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