I was approaching the char incorrectly.
Instead of building caramalisation on low heat you just take it close to burning the passata + spaghetti with bursts of super high heat and then turning it down.
As soon as it burns slightly (can hear sizzling for like 10-15 seconds) reduce heat and pour in some pomodoro concentrate water to deglace. Repeat this as much as you need till the spaghetti is ready.
It is all there is to it.
More charring = longer spurts of letting it burn without actually burning everything.
by BigV95
4 Comments
I love so much this pasta, good job!
I’ll be honest, that doesn’t look like assassina to me, just very slightly over-reduced tomato sauce. Assassina is usually much more charred, looking almost fried in some places.
If you like it this way, don’t mind me, just giving my two cents.
I’ll also say that using “pomodoro” in a sentence sounds a little silly, it’s just Italian for tomato.
Edit: if you want to make a bastardized version of an established dish, fine, but don’t complain when people point out the bastardization.
I had this in Bari, and I thought I was going to die, I had no idea it was so spicy.
Hope you enjoyed yours, OP 👍
You have come a long way on your assasina journey!
Is it officially assasina without the char, no.
But tbh many italian restaurants can’t properly recreate the dish as it is in its regulations. Even in Puglia. It’s not an easy one.
This looks very good.
Forget the people here.
A great thing about italian food is the welcoming table at which it’s served. The company is as important as the dish. And after so much dedication to the effort, it would be an honour to sit at your table.
Bravo for your dedication.
Mangia bene!