Gli SPAGHETTI ALL’ASSASSINA di Chef Max Mariola! A grande Richiesta: Assassin’s SPAGHETTI Recipe

Me lo avete chiesto in tantissimi: ecco gli Spaghetti all’Assassina di Chef Max Mariola! 🍝 Vi porto nella mia nuova casa di Milano, allestita da Febal Casa, per condividere quest’ottimo primo piatto.
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Gli Spaghetti all’Assassina è un piatto che ha conquistato i palati più esigenti con il suo sapore unico e la sua storia affascinante, direttamente dalle strade di Bari fino alla vostra cucina.
#spaghetti #pomodoro #ricette #bari #puglia

Questi non sono i soliti spaghetti, amici miei. Gli Spaghetti all’Assassina sono un vero e proprio atto d’amore verso il cibo, una ricetta che mescola tradizione e innovazione, dando vita a un primo piatto semplicemente irresistibile. E, per renderlo ancora più speciale, ho deciso di accostarlo a un bicchiere di Susumaniello di Varvaglione, un vino rosso che con la sua struttura e profondità si sposa perfettamente con la ricchezza di sapori di questo piatto.

Ma cosa rende così speciale gli Spaghetti o la Pasta all’Assassina?
È tutto nel metodo di preparazione, che trasforma ingredienti semplici come la pasta e il pomodoro in un’esperienza culinaria indimenticabile. Questa ricetta nasconde i suoi segreti nelle strade di Bari e porta con sé il gusto intenso e la passione della cucina barese, facendo di ogni boccone un viaggio nel sud dell’Italia.

Preparare gli Spaghetti all’Assassina secondo la ricetta originale barese richiede passione, dedizione e, naturalmente, i migliori ingredienti. Ecco perché in questo video non solo vi mostrerò come si fanno, ma vi porterò anche alla scoperta di come selezionare gli ingredienti perfetti per questo piatto, fino al tocco finale e personale di Chef Max che rende tutto irresistibile.

E per tutti coloro che ci seguono dall’estero, sappiate che gli Spaghetti all’Assassina sono conosciuti in tutto in Spagna come “espaguetis asesina”, in Portogallo come “espaguete a assassina” e nel mondo anglofono come “assassins spaghetti” o “Killer Spaghetti”. A testimonianza del loro fascino a livello globale.

Quindi, che stiate cercando un’idea per un pranzo veloce o vogliate stupire i vostri ospiti con una ricetta che racconta storie di popoli, sole e passione, gli Spaghetti all’Assassina di Chef Max Mariola sono la scelta perfetta.

Allacciate il grembiule, accendete i fornelli e preparatevi a immergervi nella magia della cucina romana con un tocco di audacia barese. E ricordate: quando si tratta di cucina, l’importante è sempre coccolarsi con piatti deliziosi e condividere momenti di felicità. Buona visione e… buon appetito a tutti! 🍴❤️

📚 Adori i libri di ricette? Ecco il nuovo libro di Max!
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🔥 PREPARAZIONE:
00:00 SPAGHETTI ALL’ASSASSINA
00:46 INGREDIENTI
01:38 BRODO AROMATIZZATO
02:12 L’ATTREZZATURA GIUSTA
02:54 SOFFRITTO DI AGLIO
05:06 SALSA DI POMODORO
06:22 COTTURA SPAGHETTI IN PADELLA
08:30 IL TOCCO DI CHEF MAX MARIOLA
11:55 RISULTATO FINALE
12:26 FACCIAMO UN BRINDISI
13:33 IMPIATTAMENTO
14:18 MOMENTO ASSAGGIO

👨‍🍳 INGREDIENTI:
Spaghetti
Aglio
Olio e.v.o. de quello bono!
Passata di pomodoro
Concentrato di pomodoro
Basilico e/o prezzemolo (opzionali)
Peperoncino secco

Hai ancora voglia di altre ricette di primi piatti? Eccone altre buonissime!

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How much do you like? “Pear-shaped” tomato: it’s not a tomato, it’s a sugared almond! Since then, we talk and talk, but the facts and concreteness are zero. Subscribe now, right now! You poisoned me, Francesco! But how many times have you asked me for these “spaghetti all’assassina”? I’ll make them for you today! But

Rightly, like all chefs who put something of their own into it, I want to put something of mine into it. In short, I want to add a small variation, without distorting the cooking method which is wonderful, it’s

Beautiful. It creates this situation in which these spaghetti are crunchy… It’s a mix between “pasta risottata” and the pasta that was left over on Sunday for lunch and then sautéed in the pan on Sunday evening

To make it crispy. But how much did we like it? Ingredients: chilli pepper, that’s what you need! Maybe you have it as dry as this Calabrian that Frate Francesco gave me. Thanks Francesco! Then we have the parsley, this one is optional. The tomato paste has to be there. Basil is

Optional. Extra virgin olive oil, garlic, tomato puree. “Pear-shaped” tomato: it’s not a tomato, it’s a sugared almond. I mean it’s very sweet, it’s special. So we have so many, let’s go and see the particularities: San Marzano, Siccagno, Cigliegino. That is, even when you choose tomato puree

Or canned tomatoes, have fun! Because we have a world! Otherwise we end up eating all the same tomatoes, as the others disappear. Okay? We get it, it’s perfect. That said, the water is warming. I would add a little coarse salt, so we

Already have tasty water. Without exaggerating, a little, a little, a little. Then let’s go and add some aromas. Okay? I can see basil well, I could also see parsley here. Let’s add a nice big spoonful, okay? And let’s mix, let’s mix. As the water heats up,

Our tomato paste will dissolve. Let’s add a little more, I want it bright red, as I want a red, red paste. Red like this, fiery red. We need this! This one, grandma’s, the one grandma used. Do you remember? The

Iron pan. Here, guys, the most beautiful brownings come out. Because this pan, when it heats up and becomes red-hot, works miracles. On the meat, on the fish and then on the sautéed vegetables. This is ideal!

Then you also take out the wooden spoon among the memorabilia. Because here we need to scrape a little, understand? With this rubber one you can do little or nothing, you caress it. Instead, this one, the wooden spoon, made in this

Way, is crazy. Let’s put a lot of oil. Here we have “Don Peppino”, do you know him? Therefore a Sicilian oil. This is another friend of mine who has crazy oil, this is also good. Let’s clean

This garlic, here it is. So, I tell you all the time: don’t ignore garlic. I don’t want to see you with those packages, or in that net you buy at the supermarket. That garlic goes around the world and then you call yourselves sustainable.

It comes from China, then it is packaged in Rovigo or somewhere else and then it returns… Hey, come on! Can’t we get Italian garlic? The Spanish one is also good, I’m happy with it. But not the one that comes from further away, right? Because then,

We talk and talk, but the facts and concreteness are zero. Okay? I don’t put it whole, I immediately put it grated because I like it very much, as it doesn’t have a strong taste at all, it’s just right. I mean,

You’re not putting red shrimp from Mazara del Vallo in it. No! Here it is an “aglio e olio” with tomato. Go! Tié! Let’s turn the heat on low under this pan with the garlic, okay? Like this! And let it heat up well,

Slowly, without letting it burn. Okay? And here you will already have your tomato ready, your beautiful tomato puree. And, like all things, they must be tasted. So you will also understand the quality of the tomato. The quality of the tomato can be recognized not when cooked but when raw. So… It’s

A dessert, it’s delicious, it’s good. It’s not sour, it’s good. So, in this way, you begin to understand many things regarding the quality of the tomato. Then there are tomatoes which, as a characteristic, have a little more acidity. But

It’s part of their DNA. Here, let’s call it that, DNA. Maybe I’m saying something stupid because I don’t I know if tomatoes have DNA like humans, but, well, they can be compared. It’s slowly warming up here. Beautiful, like that. This is in full boiling…

Ok? And now let’s keep our broth slightly warm and begin to heat this iron pan well. Wait, I don’t want to burn the garlic. I pour the tomato… Look at the smell! Aaaah… Aaaah! Handsome!

You need a nice, large pan, because then you have to add the spaghetti. So, to work well, do you see what is needed? This pan will be 36cm in diameter. Look at the tomato: it’s almost sticking to the bottom…

Nice, by the way! It’s already almost stuck, it’s almost sticking to the bottom. The iron pan is not like the regular pan that you buy and use. It’s a pan that needs to be treated. Do you want to know how it is treated? Write it in the comments! So let’s start

Doing something nice too. I’ll stop here, with the tomato just sticking together. Subscribe! Now, in this moment. Click there, bottom left, subscribe. Come on! And, further to the right, activate the bell. Go! Smell that perfume, my Lady! Aaah… Shall we drop the pasta? Do we try? So, these

Must now be thoroughly soaked. Okay? Let’s add two more, come on. Because here, there are always a lot of us eating. It is at work that we are few. I lower the heat slightly… And now I have to make these

Spaghetti almost stick to the bottom. With the sauce they should almost burn, understand? I like very red, very red. Look at this… I would eat them like this already, think about how

I feel. Be careful not to break them… Beautiful as they are, they must be covered. My beautiful darling, come on, like this. Tié! Look at this iron pan, it’s like it’s non-stick. Understood? Tié, look. I don’t recommend using a pasta rich in starch, like most semi-artisan pastas, let’s say. You need a pasta

That is not exactly industrial, but almost. As they are a little lower in starch. Otherwise, you’re making a mess here. It would make a lot of creaminess, but you don’t need that much creaminess. Understood? Look…

My goodness, the scent is relentless! It hits you like a punch in the nose. PUM! It’s really good! But there’s one thing I didn’t put… My friend, look how beautiful: “Be careful, it burns before and after!” You have to

Go inside this convent, I slept there. Guys, the Franciscan friars are amazing! Chili pepper… Here we are! My goodness, guys. But can you see what a work of art? You will say: “It’s spaghetti…” This is not

Spaghetti, this is a work of art because you have to pamper it. Hey Francesco, damn it stings! It already tingles… Long before you taste it, it already tingles. Think later. Here we are: see? It absorbed all the

Tomato. My goodness, guys. Did you want them? Did you want them? I’ll make them for you in a “madhouse” way! You will have to say: “Mamma mia, how beautiful! Max made the best “Killer Spaghetti”!” Then write in the

Comments if you liked them or not. Slowly, nonchalantly, I prepare the strainer for the broth. You see? Look at this, it’s starting to stick to the bottom. Go! Go! What do domestic induction hobs have? They have a small circumference, so the heat is

Poorly distributed on such large pans. But what do we do? We play, we spin. Do you see? Here it goes stronger than this other part. It stings! You poisoned me, Francesco! This part goes harder than this one, so I turn the pan. I play around with turning the pan…

There you go. You see? This way cooking is also uniform. Now let’s get closer, like this. And now the dance begins, the spaghetti dance! Why? Because now we’re starting to turn them around. Here they are! My goodness, how beautiful, my goodness!

Here we put a little salt… Imagine the freshness that can be in here, given by the basil, the parsley… It’s fantastic! Cuddle them, cuddle them. Guys, these are your little babies. Hey, do you like this little house? Beautiful, welcoming… No, it’s not my house, I’ll

Repeat it again. We are – let’s say – guests. When they host you in a house like this and say: “Listen, do you want to come and make some recipes with us?” You tell him yes! So I thank those who hosted me, Febal Casa.

Okay? Because he gave me this great chance. Here it is. As the house I have in Milan, not really it allows me to do this. Understood? Here we go, they’re starting to bend…

But do you want other recipes of the same type? Easy, fast and with which to make people happy? You can find everything on this ! There are all the first courses you want, of all types. Spaghetti with mussels

And pecorino! In addition to reading them, scan the QR-Code, click, and go watch the video recipe. You can’t understand, you have everything. The Sound Of Love! Always, guys. Especially when we sauté it in a pan. Now you have to have faith, have faith. Do you remember Carlo Verdone? Now let’s do it right…

A little more chili pepper… It’s okay! I turn the pan, see? Round, round, round… Tié! My goodness… Tié! My goodness, guys… Go! Will it be good? What are you saying? Mamma mia! Aaaah! Damn… A little sticky, you know? Look at this…

Look, go inside. Look inside the pan, look inside. Go! Here we go, that’s it. Shall we open a bottle of wine? Come on! It’s tradition, it brings luck. I brought these here from home. You should have seen them, I put them neatly in the carton…

Then: red pasta, red wine! It fits great. This is Susumaniello, also from Varvaglione. We are around 14°, always an indigenous Apulian wine. Drink a great wine. The price? Now I’ll tell you right away, the price is also written there. This costs €12. It is

A very good wine for Sunday, for that particular Saturday. Drink a good red wine. Because then, in short, you drink red wine, but you don’t drink it in excessive quantities. You exaggerate more by drinking white or sparkling wine. Someone will say: “Do you drink red wine in a chilled glass?”

It is not a very structured wine, at least in my opinion. So I like that it’s not too hot. 14° and don’t feel them! Damn, that’s good! Now let’s plate it up, come on. I mean, are you looking at them? But how much do you like it? Huh?

How much do you like? Tié! We have it right in our blood, so we get itchy. But what do we want to do? Do we want to put it on? Tell me yes, tell me yes. YES! I get it, I’ll put it, just a little. Excuse me, but

I always have it on hand. What are you doing? Don’t you put some pecorino? Just a little, a little… Look, like this. A snowfall. A little, a little, a sprinkle of pecorino. Where do we eat it? Inside

The plate or inside the pan? This is now the doubt: “To be, or not to be?” I would have more fun eating out of the pan, I’ll tell you the truth. Tié! Tié! You see her? Look how it is… Mmmm… Mmmm… Mmm!

This spicy taste that comes later, you can’t understand… Then you can’t roll it up… Scary! Look at this, look at this, look at it under the light: it’s crazy! Do it again, you can’t understand… It feels slightly… Now I’m eating

The one without pecorino. This other one is the one with pecorino cheese. Now I’ll try this one too with pecorino cheese. Oh god… How you make it and make it, it’s always good. Cheers! Do it again, please. And let me know in the comments how it turned out. Aaah, we needed it!