Siamo tornati a Fiumicino per parlare di un’altra grande pasta di mare, gli spaghetti burro e alici. Grazie alle idee dello chef Gianfranco Pascucci una ricetta da tutti i giorni, semplice e veloce diventa non solo un piatto gourmet ma un nuovo classico.
In collaborazione con Monograno Felicetti https://www.felicetti.it/it/shop-pasta-online/monograno-felicetti/
*INGREDIENTI/INGREDIENTS*
4 pax
Pasta 300 g
*Dashi*
Acqua/Water 1 l
Alga Kombu/Kombu seaweed 30 g
Lische di pesce arrostite/Roasted fish bones 50 g
Crosta di Parmigiano/PArmigiano crust 1
*Burro e alici/Butter and Anchovies*
Burro/Butter 200g
Alici/Anchovies 5/6
Origano secco/Dry oregano qb/to taste
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49 Comments
Se avete sempre sciolto il burro e le alici in padella, questa ricetta potrebbe cambiare le vostre abitudini!/If you have always melted butter and anchovies in a pan, this recipe could be a game changer!
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ma andate a fan……quel paese molto (umani
The recipe looks delicious but i cant imagine myself going to a restaurant for a baby bite size portion… Haha other people are actually willing to pay for it though. Bravo
I hope their portions are larger than shown.
One Bite? I'd be pissed.
Can you explain why you do not cook the pasta IN the broth? Is it too much?
I hope that's not a full serving
One mouthful and probably charging a fortune for it.. what ever happened to a nice full plate of pasta.
I love it, but where is the second bite? 😅
This chef personally keeps the entire denim industry in business.
ok, I feel getting ripped off already.
Just that little bite?
jè cott, li pù caccià!
Mais quel foutage de gueule… vous appelez ça un PLAT ?
Outstanding chef. Absolutely fantastic. Thank you.
Imbarazzante
Messy cook. Why not cook the pasta in the stock and why dried pasta?
Beautiful, but why so little? Are we having 15 dishes for dinner?
What did he dust it with towards the end of preparation?
I find it ridiculous so few food on a plate. It is a shame. You could say « why so much ? » . Leave just one spaghetti on the plate. Grotesque.
looks great but the portion would literally be one bite of pasta for me lol
this is fantastic! Thank you!
La porzione é troppo piccola.
Some good flavor ideas in there, but no thanks on 2 bites of pasta at whatever prices this restaurant is charging. That serving was ridiculous.
se al ristorante mi servono un piatto di pasta come quello del video , lo tiro dietro al cameriere e non in senso figurato. Oggi mi faccio proprio quel piatto , credo che ci metterò 5 minuti ovviamente alla vecchia maniera , aggiungendo però capperi e origano , tutto il resto, brodaglia e menate varie lo lascio agli allocchi che vengono a mangiare nel tuo ristorante.
é cotta, scolala chef! madonna che acquolina!!
Fenomenale
How many customer's starve to death eating such small portions?
I had no idea JK Simmons could speak italian and cook michelin star food.
Senza dubbio la nona meraviglia del mondo! 🤩🤩🤩
❤❤bel piatto!!!!…….ma!!!???? La pasta!!!!;????? DOV'È!!!!?????😮😮😮…….…COMUNQUE PROVERÒ A FARLO anche io con il brodo un po' diverso….. guarderò anche qualche altra ricetta 😂😂😂 COMUNQUE GRAZIE MILLE GRANDE CHEF!!!!
L’ho preparata 3 volte
E’ buonissima !!
Grazie Pascucci-San
Un piatto che apprezzo moltissimo… Complimenti!
I´m still hungry!
That amount would leave anyone hungry. Why are you people so stingy?
Thank you, chef! I've made this tonight, and it was unbelievable. The key is to use top ingredients. Alici sotto salle from a local shop in Trieste instead of the plain vanilla stuff from the super market. I also used colatura di alici in the final step – maybe an overkill, but a nice way to control the alici umami taste. The konbu/dashi I added some bonito – classical japanese dashi, and cut back on the bones (has the alici bones, but not the big one). The green tea, yes, that's the kicker!
I LOVE THE TECHNIQUE AND PRESENTATION….IT MUST BE DELICIOUS…..BUT I WOULD BE STARVING…THATS A BABY PORTION…THATS WHY I DON'T GO TO MICHELIN STAR RESTAURANTS….LOL
Buona , ma la porzione è da misericordia
This is probably the best one I have seen. The brodo is really the way to go.
padella di allumio , grande chef. all'antica
Burro alici origano e alluminio, spettacolo
Wow now this is what can be truly be called fusion food. I've tried pairing the stock made with kombu and anchovy pasta and can confirm it's nice. Now the juniper and bancha powder is bit complicated ingredients – I had no idea that bancha is japanese tea until I googled – but how do you turn it into powder? As I had chance to visit Taiwan and try some of most amazing tasting teas all I know is that I have no idea how to even buy nice tea living in europe.
Skibba dubabadobba sciddiato flobbautiwah lincovatalapasta
Looks delicious but the portions should be just a little more, don’t you think?
con Giorgione non c'è paragone. ma poi che porzioni sono???? ps. € 26 per spaghetti alici e burro…
Scared to think what that fork full of spaghetti would set a fella back.
Good thing I'm a fast learner😊.
A drop of truffle oil ,
😋😋😋😋😋😋
Non sarà troppa quella pasta lì?