Latest / GialloZafferano.com / Pasta with tomato sauce and friggitelli

Transcript

Pasta with tomato sauce and friggitelli · GialloZafferano.com

• 0:00
  Speaker 1: Pasta with tomato sauce and frigid telli peppers is a
• 0:02
  Speaker 1: simple severn Italian dish rich in flavor, imperfect for a
• 0:06
  Speaker 1: relaxed meal with family or friends. You enjoy sweet, mild
• 0:10
  Speaker 1: green frigit tali peppers, tender but still slightly crisp, wrapped
• 0:13
  Speaker 1: in a silky daterriino tomato sauce that coats every piece
• 0:16
  Speaker 1: of cazare chapasta you serve for people, you set about
• 0:20
  Speaker 1: twenty minutes for preparation and about twenty five minutes for cooking.
• 0:25
  Speaker 1: For this recipe, you use three hundred twenty grams or
• 0:28
  Speaker 1: eleven point three ounces of casere chapasta, four hundred grams
• 0:33
  Speaker 1: or zero point nine pounds of frigitally peppers, six hundred
• 0:36
  Speaker 1: grams or two and one half cups of tomato purea
• 0:39
  Speaker 1: made from the terrino tomatoes, some fresh basil leaves and
• 0:42
  Speaker 1: basil stocks. As kneeded two cloves of garlic, one fresh
• 0:46
  Speaker 1: chili pepper, black pepper. As kneeded twenty grams or one
• 0:51
  Speaker 1: and one half tablespoons of extravagin olive oil, plus a
• 0:54
  Speaker 1: little extras needed fine salt. As kneeded fifty grams or
• 0:58
  Speaker 1: one point eight ounces of grated grana padano pidio cheese.
• 1:03
  Speaker 1: You start with the tomato sauce. You take a small
• 1:06
  Speaker 1: saucepan and pour in a drizzle of extra virginally oil.
• 1:09
  Speaker 1: You add one pil garlic clove and the basil stocks.
• 1:12
  Speaker 1: You let them seata gently for a few minutes over
• 1:15
  Speaker 1: low heat without burning the garlic. You pour in the
• 1:18
  Speaker 1: daterino tomato purea. You season with fine salt. You cook
• 1:23
  Speaker 1: the sauce over low heat for about twenty minutes, steering
• 1:26
  Speaker 1: from time to time until it thickens slightly and becomes
• 1:28
  Speaker 1: rich and smooth. While the sauce cooks, you prepare the
• 1:32
  Speaker 1: frigitally peppers. You wash the frigitally carefully. You cut each
• 1:37
  Speaker 1: pepper in half lengthwise. You remove the stem and all
• 1:40
  Speaker 1: the seeds. If some peppers are very large, you cut
• 1:44
  Speaker 1: them again lengthwise so you obtain smaller strips. You take
• 1:48
  Speaker 1: a large skillet. You eat a splash of extra virginally
• 1:51
  Speaker 1: oil with the second garlic clove and the whole fresh
• 1:53
  Speaker 1: chili pepper. If you prefer a spicier flavor, you chop
• 1:57
  Speaker 1: the chili pepper before adding it. You let the oil
• 2:00
  Speaker 1: absorb the flavors for a short time over medium heat
• 2:03
  Speaker 1: without burning the garlic. You add the prepared frigidally peppers
• 2:07
  Speaker 1: to the skillet. You season with fine salt. You cover
• 2:11
  Speaker 1: the skillet with the liad. You cook over medium heat
• 2:15
  Speaker 1: for about ten minutes until the peppers are soft but
• 2:17
  Speaker 1: still slightly firm and not mushy. While the peppers cook,
• 2:21
  Speaker 1: you bring a large pot of water to a boil.
• 2:24
  Speaker 1: You add fine salt to the water. You cook the
• 2:27
  Speaker 1: casere chapasta following the cooking time indicated on the package,
• 2:30
  Speaker 1: and you keep it slightly aldent. When the tomato sauce
• 2:34
  Speaker 1: has finished cooking, you remove the basil stocks and the
• 2:37
  Speaker 1: garlic cloth from the saucepan. You pour the tomato sauce
• 2:40
  Speaker 1: into the skillet with the frigidally peppers and mix gently
• 2:43
  Speaker 1: so the peppers are covered with sauce. You findly chop
• 2:47
  Speaker 1: some fresh basil leaves. You add the chopped basil to
• 2:50
  Speaker 1: the skillet with the sauce and peppers. You drain the
• 2:53
  Speaker 1: pastaal denty directly into the skillet with the sauce and
• 2:56
  Speaker 1: the frigidali, keeping the heat high. You mix everything very
• 3:00
  Speaker 1: well so the pasta tomato, sauce and peppers combine evenly,
• 3:03
  Speaker 1: and the casseareche hold the sauce in their twists. You
• 3:06
  Speaker 1: add freshly ground black pepper. You drizzle in a little
• 3:10
  Speaker 1: extra vagin olive oil. You sprinkle in the grated grana
• 3:14
  Speaker 1: padanupidio cheese. You steir over high heat until the cheese
• 3:18
  Speaker 1: melts and you obtain a creamy, well bound sauce that
• 3:20
  Speaker 1: clings to the pasta. You serve the pasta hot, dividing
• 3:24
  Speaker 1: it among the plates. You garnish each plate with a
• 3:27
  Speaker 1: few fresh basil leaves if you wish. You keep any
• 3:31
  Speaker 1: leftovers in a closed container in the refrigerator for one day.
• 3:35
  Speaker 1: When you serve the pasta again, you reheat it in
• 3:37
  Speaker 1: a skillete with a drizzle of oil or a few
• 3:39
  Speaker 1: tablespoons of water until it is hot and creamy again