Don’t judge, this spaghetti deserves a fair chance
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: spaghetti with crispy breadcrumbs.
Throw all your prejudices overboard! Because spaghetti with breadcrumbs may not sound sexy at all, but it is definitely spectacular! In fact, once you've tried it, you won't want to be without it.
INGREDIENTS
200 g fresh breadcrumbs or panko
400 g spaghetti
2 lemons, juice
100 ml olive oil + extra for frying
frying
100 g Parmesan cheese
1 large handful of basil, roughly chopped
1 large handful of parsley, roughly chopped
salt and freshly ground pepper
1 large handful of parsley, roughly chopped
I am on a mission. A mission to get as many people as possible to eat pasta with breadcrumbs. It seems like a lost cause, but I just keep trying. It seems like a small addition, but it has such an incredibly large effect. The crispy, salty breadcrumbs elevate all the flavors in the pasta and suddenly make the simplest pasta spectacular.
Poor man's Parmesan.
In Italian, it is called pangrattato, and it is also known as Parmesan for the poor, but anyone who puts breadcrumbs on their pasta is rich. Believe me. The sauce of this pasta is simple and fresh due to the lemon and fresh herbs. Make sure to make extra breadcrumbs, because from now on you will want it on all your pasta. You’re welcome.
Here's how to make spaghetti with breadcrumbs:.
Bring a pot of water to a boil. Season generously with salt. Meanwhile, fry the breadcrumbs or panko in olive oil over medium heat until golden brown and crispy. Be careful not to burn it, lower the heat if necessary. Remove from the pan and set aside.
1. Cook the spaghetti according to the package instructions. In the meantime, mix the lemon juice, olive oil, Parmesan cheese, basil, parsley, and freshly ground black pepper in a large bowl.
2. Drain the pasta and immediately stir it into the lemon mixture until all the cheese has melted. Divide over 4 plates and sprinkle with the breadcrumbs.
3. Tip!.
Crispy breadcrumbs are also delicious on pasta with tomatoes and anchovy butter: fry 1 clove of garlic and 6 anchovy fillets in 4 tbsp butter, add fresh tomatoes and cook until they just start to soften. Toss the pasta through this.
Wine tip:.
Pairing wine with food doesn't have to be difficult. It starts with the rule 'what grows together, goes together.' The regional cuisine pairs perfectly with wines from that same region for a reason. Pasta, Parmesan, lemon? Of course, the best match is an Italian wine! Sure, you can go in many directions, but have you ever thought of a Soave?
Soave was one of the first Italian wine regions to be demarcated in 1927 to ensure the quality of the wines. ‘Soave Classico’ refers to this original production zone. It lies behind the ancient and picturesque village of Soave, in the Veneto region, about 20 kilometers east of Verona. The soil in the area is partly volcanic and partly full of calcium-rich organisms. And you can taste that! A good Soave is powerful, intense, and layered while the wine's subtlety is ensured by ever-present acids that make your mouth water... And the grape? That is at least garganega, often solo or in a blend, like the Soave Classico from Farina, which combines a hint of apple and floral notes with a touch of salinity and a hint of flint. Divine!
Don’t judge, this spaghetti deserves a fair chance | Amayzine
