Hello everyone! Long-time lurker here. I’ve been following this community for about a year now but only got the confidence to share my work today.
I learned to make aglio e olio by following the recipe on Vincenzo’s Plate, but after some time discovered Luciano Monosilio’s recipe on Italia Squisita and Alex’s youtube videos, which I’ve tried to replicate since then.
Some notes:
– I used Barilla spaghettoni since it’s readily available in the supermarket. I understand it is not as high quality as the pasta used by Luciano (Monograno), or the other brands recommended by Vincenzo. I try to get around this by putting more pasta water and reducing it so it becomes starchier. I can try to look for the better brands, would that improve my dish significantly?
– The parsley in this dish was kept in the refrigerator for a few days, which is why it looks so anemic. I’ve since restocked on fresh parsley but I only cook for myself, so it lasts almost a week if I don’t make this daily.
– I added bread slices on the side so I can rub them on the plate when the pasta’s all finished. Seems like a waste if I don’t eat the rest of the sauce. Would this be considered faux pas?
Does the pasta look too dry? How can I improve my cooking on this dish? I’d appreciate your comments and tips. Thank you!
by LAMPYRlDAE
2 Comments
Ciao!
-Yes, Barilla is considered a low quality brands here, but it’s totally fine it you dont have access to other brands. Better easy to access brands globally should be De Cecco and Rummo.
-it’s not mandatory to add parsley to the dish in the original recipe. But if the frozen taste is fine and similar to the fresh one, i guess it’s ok
-It’s okay to make scarpetta with bread after you finish the pasta, but it’s also really cursed for us italians to see bread in the same plate as pasta/rice.
It’s only an aesthetic factor but if you wish to make more culturally allineated pictures to your dish you may wish to keep the bread out of it!
(Also nutritionally wise bread and pasta together are kind of too high in carbohydrates for a single meal, but if it’s a random treat to yourself it’s ok ofc)
For the last part, the pasta looks ok (is it al dente?) and the mantecatura looks nice, maybe needs a little bit more peperoncino?
Good job !
Looks pretty good. My compliments. What’s the bread for?