Challenge accepted! Chef de Partie Raffaele Barile'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
Raffaele Barile offers a very personal version of the famous traditional recipe.
Procedure:
- in a frying pan we put chopped garlic, chopped chili pepper, evo oil and a ladle of hot water
- after letting the water boil, we lower our pasta and let it cook for about 8 minutes
- we risotto the pasta in the pan with the anchovy drippings and chopped parsley
- when a creamy texture has formed, the pasta is cooked and we can drain it
- we plate it and garnish with crumbled fennel tarallo, homemade fennel emulsion, whole dried chili pepper and a few little flowers
The challenge is accepted
On one side we have Andrea Apuzzo, confident Chef of Paradiso Relais, on the other, Hotel Raito's ambitious Chef de Partie 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. Barile responds armed with frying pans, spaghettone di gragnano, and a spicy chili pepper.
The war of the 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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