Italian chef Uilliam Lamberti, author of the concepts for Ugolek and Pinch restaurants, and Sartoria Lamberti, spoke about the main mistakes Russians make when making pasta. In an interview with Gazeta.Ru, he also named a trick that he uses to get a delicious dish.
The cook said that you should not rinse the boiled pasta with cold water and pour over it with vegetable oil. He urged Russians not to cook this dish “in a barbaric way.” “No barbarity like butter and rinsing the paste under cold water!” – he stressed.
Lamberti also admitted that when cooking pasta, he cooks it for less than the time indicated on the label. If the average cooking time is 10-12 minutes, then the chef turns off the stove four minutes before that.
“Cook for 6.5 minutes, then put it in a colander, heat the pan, put the pasta there together with the water remaining from cooking. Warm up 3-4 minutes until cooked – that’s it, ”the expert revealed his recipe.
When choosing a paste, the specialist advised to focus on the IGT and DOP marks on the packaging, which are the guarantor of the quality of the product. The place of production is no less important: the best pasta is made in the commune of Gargnano and Naples. The chef also shared the fastest pasta recipe – aglio olio spaghetti.
“Fry garlic and pepper in two tablespoons of olive oil. Boil the pasta al dente, drain the water, heat in a pan with garlic. Pour in the remaining oil, a little water from the pasta cooking, stir and put on a plate. Decorate with pepper and herbs, ”Lamberti explained.
Previously, Italian chef Silvia Colloca revealed the secret of making perfect pasta. First of all, the expert urged not to break long pasta, since they are easier to wrap around a fork.
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