Spaghetti “Aglio e Olio” with a twist
By Danilo Cortellini, MasterChef: The Professionals finalist 2015
- 320g spaghetti
- 1 garlic bulb
- 1 red hot chili
- 2 slices of stale bread
- 1 organic lemon
- Oil,salt q.s.
For celery puree
- 4 stalks celery
- 1 golden onion
- Oil, salt, pepper
For parsley pesto
- 1 bunch of parsley
- 10g pine nuts toasted
- 60g Parmesan cheese freshly grated
- Salt, pepper, EVO q.s.
- For the parsley pesto wash and pick the parsley leaves and dry them well (about 60-70 gr leaves).
- To make it you can use a glass jar blender or a hand blender .
- Put into the glass jar the parsley, pine nuts, a handful of Parmesan cheese to taste, a pinch of salt and pour the oil filling up half of the glass.
- Put the glass jar in the freezer for 10 minutes (the cold keeps the colors bright). Whiz at highest speed.
- For the celery puree chop finely the onion and cook on low heat until is soften.
- Add the celery finely chopped and add ladleful of water.
- Cook for few minutes ,blend it and sieve it until smooth.
- Break the bread grossly and toasted in a saucepan with some oil, garlic, salt and pepper.
- When it's golden take out the garlic and add the zest of half lemon.
- Set aside to drain on plenty of kitchen paper.
- Put plenty of water in a saucepan, add the salt, bring to the boil and throw in the pasta.
- Stir, then cook until “al dente”.
- Now start the sauce by heating the olive oil gently in a frying pan.
- Add the garlic and chili and fry for a few seconds. Take care not to burn the garlic.
- The pasta will be ready and al dente in those few minutes.
- Drain it well and put in the pan with the `sauce', adding 2 tablespoons of the cooking water.
- Scatter over some Parmesan cheese and add a drizzle of oil.
- Toss the spaghetti very well until they are creamy.
- Spread the celery puree on the bottom of the plate.
- The puree should be very hot, top with pasta nests and in the middle, add a tablespoon of parsley pesto and sprinkle the bread crumbs.