I have done some wonderful things that have changed my life forever and I will never forget it. Thanks
Food tube with you now can share these things and I’m really excited. Sicily,
pasta. In every bit of Italy, they do it a little differently. This amazing chef
took me to his kitchen and showed me his unique sauce for pasta. Her name is margherita
con acciughe and made with tomatoes, anchovies, garlic, olive oil, pine nuts and raisins.
Olive oil and a little garlic. How much do you give it to him? So much? I think it’s just for one,
or two meals. Well, so here we have about five or six spoons of olive oil, then
cut one clove of garlic into it and then it’s about six or seven
filets of anchovies, but it’s for four people, so this recipe is a little changed. One two,
three?. Three. So three spoons of tomato cans. A little water just to get us
it was slightly diluted and the anchovies and tomatoes dissolved. So pine nuts and raisins are
that much Sicilian? Really a lot of Sicilian, yes. Sugar? Well two sugars. Tomatoes are sour, so
it sugar balances. A lot of peppers, no chillies, no chilli peppers? No, I’ve never seen
these pasta in your life. What is really interesting is the sweetness they give raisins with
tomatoes and anchovies, salty anchovies, really, really, tasty. These are all in total
cheap ingredients in Italy. Pangrattato. In Sicily we call bread. Pangrattato, is a wonderful, crunchy, garlic bread crumb.
You can use it for frying, baking, or as in the old days as an alternative to parmesan cheese,
which is expensive. And now pasta. How is this said? We can buy them in England. As
do you tell them? Margherita. Margherita. They are like white fettuccine with waves
on the sides. Are beautiful. Is this Sicilian? Absolutely yes. Will they cook for eight minutes?
I mean, seven minutes. Thanks. Pasta is inside. So it’s done? Yes,
pasta is done, now is the time to serve. Now pangrattato. You basically fried her
dry? Without olive oil? Yes, without oil. Because they would use olive oil in other parts of Italy. So, what now?
Ok then. I’ve never seen anyone digging a ladle before. We will be a little courageous. He
it winds into a spoon. I’ve never seen it before. I have seen it, but never, it is
quite clever. so let’s move it here and put pangrattato on top. And a little decoration. Nadherné. Great.
Thank you very much, really jump … Thanks. Now I’m starting to feel a bit like a Sicilian.
Mangiare, mangiare. Yes. We never use a spoon when we eat pasta. They’re in it
those sweet raisins, pine nuts are amazing, by adding pangrattato, you get
crispness. It’s amazing, absolutely amazing. So people, click on the pickup, it’s free. And when
you will like it, give it to you if you like to comment, please comment and of course share it
Facebook and Twitter, etc. I wish a lot of love, thank you very much and enjoy.
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