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Authentic Peperoncino With Anchovies Recipe

Authentic Peperoncino with Anchovies Recipe
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Serving : 1
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Prepare the ingredients before making Authentic Peperoncino with Anchovies in your home. Then, follow these steps below to serve Authentic Peperoncino with Anchovies for your family or friends.

Ingredients: Authentic Peperoncino with Anchovies

  • 100 grams Pasta (I recommend pasta about 1.4-1.6 mm thick)
  • 45 ml A. Extra virgin olive oil
  • 2 clove A. Minced garlic
  • 1 Red chili peppers (sliced into rounds)
  • 1 Minced anchovy filet
  • 1 tsp B. Cake flour
  • 50 ml B. Water
  • 1 Extra ingredients of your choice that aren't salty, like the lettuce in the top photo
  • 1 Black pepper

How to Make Authentic Peperoncino with Anchovies

If you have prepared the ingredients needed, now time to start cooking. There are 28 steps you must follow to make Authentic Peperoncino with Anchovies in your home by yourself.

    Step 1
  • Heat 3 liters of water in a large pot. When it is nearly boiling, add 2 tablespoons salt.
  • Step 2
  • The amount of salt added in Step 1 determines the taste of this dish, so measure it carefully. *When the water comes to a boil, lower the heat and keep it on low.
  • Step 3
  • Combine the B ingredients. *Mix the flour in well, until there are no more lumps.
  • Step 4
  • Put the A ingredients in a cold frying pan and cook over low heat The oil will become infused with the fragrance of the garlic.
  • Step 5
  • Add the red chili peppers to the Step 4 mixture when it starts to sizzle and the garlic is fragrant, but before the garlic starts to turn brown.
  • Step 6
  • Start to boil the pasta at the same time, over low heat. Cook it al dente, or 30 seconds to 1 minute less than the cooking time on the package.
  • Step 7
  • When the garlic in Step 5 starts to brown, add the anchovies. Cook for another 2-3 minutes, then turn off the heat.
  • Step 8
  • Pour the flour dissolved in water from Step 3 into the pan in Step 7. Cook over medium heat, lifting up the pan and giving it a shake every 15 seconds.
  • Step 9
  • Important point: When the liquid in the pan in Step 8 starts to thicken and emulsifies, immediately turn off the heat.
  • Step 10
  • Emulsification is very important for oil based pasta. The water used for boiling pasta at home, where you are only cooking a small amount, is different from that of restaurants.
  • Step 11
  • Adding cake flour makes it easier to emulsify. This little trick is important to make it taste like pasta served at a restaurant.
  • Step 12
  • I usually use water from boiling the pasta to dissolve the flour, but this time I used ordinary water, taking into account the saltiness of the anchovies.
  • Step 13
  • When the pasta is cooked, raise the heat under the frying pan in Step 11 and add the drained, cooked pasta. *I added lettuce this time.
  • Step 14
  • Stir up the pasta so that it's coated with the oil. *See Step 18 for instructions about the lettuce.
  • Step 15
  • Transfer to a serving plate, sprinkle with black pepper, and it's done. I don't think you'll need to adjust the seasoning.
  • Step 16
  • I like to drizzle on a bit of anchovy oilat the end.
  • Step 17
  • This is a very simple pasta dish seasoned with only the salt from boiling the pasta, anchovies, garlic and chili peppers, which is why it's so delicious. Try it for a quick dinner!
  • Step 18
  • Lettuce peperoncino: Put as much lettuce as you like in the strainer you'll use to drain the pasta.
  • Step 19
  • Drain the cooked pasta over the lettuce in the strainer and follow the steps from 13 onward.
  • Step 20
  • You can also dip the lettuce in the water for boiling the pasta in Step 6. Do it for a short time, so it stays crisp.
  • Step 21
  • Mushroom peperoncino: Mushrooms cook quickly, so add them right after Step 7, and sprinkle with salt and pepper.
  • Step 22
  • Cook the mushrooms for 2-3 minutes, then proceed to emulsification Steps 8 and 9.
  • Step 23
  • Combine with the cooked, drained pasta as in Steps 13 and 14.
  • Step 24
  • Add in the extra ingredients of your choice in Steps 5-7, taking into account the cooking time of the ingredients.
  • Step 25
  • Use a separate frying pan for other ingredients that take longer to cook, or absorb a lot of oil, like eggplant. Cook them with garlic oil.
  • Step 26
  • You can also use garlic oil for Steps 4 and 5, or use.
  • Step 27
  • For a basic peperoncino, check out. Each recipe has its merits.
  • Step 28
  • "Cilantro peperoncino"is inspired by Southeast Asian cuisine. If you like cilantro, you'll love this.
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