FOODlog #381: Spaghetti all'Assassina
Spaghetti all'Assassina (Assassin's Spaghetti) is a dish that originates from Bari, Italy, that's unique texturally and in taste.
It doesn't start with boiling pasta that is commonly done for pasta dishes. This one goes straight into an iron skillet to cook and slowly caramelizes with the tomato sauce which makes lots of charring action go on in the pan. This develops phenomenal amount of flavor and sweetness as well as smoky flavors from the burnt edges.
Such an inspirational dish that I learned a little more about pasta cooking. A highly recommended recipe that you must try!
What You'll Need:
*Tomato Broth*
- 30g olive oil
- 40g garlic mince
- 860g tomato puree
- 860ml water
- 1 teaspoon salt (approx. 6g)
*Assassin's Spaghetti*
- 70g olive oil
- 2 teaspoons red chili flakes, or to taste: (approx. 4 grams)
- 500g dry spaghetti
- Mince beef 350g
- 1-2 tsp salt, or to taste
- 1 tablespoon finely chopped parsley, for garnish
- Cured egg yolk or parmegiano regiano cheese, for garnish
Serves 6-7 portions
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Cured Egg yolk recipe 👇
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@cheflifedw
