tag:blogger.com,1999:blog-22674028.post115330485892538232..comments2023-05-28T16:32:40.343+01:00Comments on intothepot: Recipe of the week # 8 - Spaghetti Aglio Olio e Pepperoncino con cipollaa.c.t.http://www.blogger.com/profile/16347794269630638479noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-22674028.post-1153777315163832942006-07-24T22:41:00.000+01:002006-07-24T22:41:00.000+01:00It certainly has. Pecorino is a swear word in the ...It certainly has. Pecorino is a swear word in the North.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153773149499477472006-07-24T21:32:00.000+01:002006-07-24T21:32:00.000+01:00too much chilli is a bit calabrese, innit... your ...too much chilli is a bit calabrese, innit... your family are milanese like mine, iirc, so chilli has inherently Dodgy Southern attributes.Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153432672106540892006-07-20T22:57:00.000+01:002006-07-20T22:57:00.000+01:00Susan, parmesan out of a can tastes revolting, but...Susan, parmesan out of a can tastes revolting, but I bet you don't use it now judging by your lovely recipes. My Italian family are a bit scared of chili, they can only eat it in small doses, it effects their constitution you know!<BR/>Camie, that's great! You'll get so much use out of it.<BR/>Asterisk, change that phrase to 'con tanto prezzemolo'.<BR/>S.P, I love fried breadcrumbs, I did them with squid and chili last week.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153431653800096292006-07-20T22:40:00.001+01:002006-07-20T22:40:00.001+01:00met. not mate. oops. hehe.met. not mate. oops. hehe.Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153431611990166412006-07-20T22:40:00.000+01:002006-07-20T22:40:00.000+01:00really, asterisk? that's such an odd thing to hate...really, asterisk? that's such an odd thing to hate, I have only ever mate one other person who hates parsley & that's my flatmate. *stern glare* are you secretly my flatmate and not telling me?<BR/><BR/>another thing you can do (sounds a bit off but does work) is add some breadcrumbs, lightly fry them being v. careful not to burn them since burnt breadcrumbs are grim. They soak up a bit of the oil and add an interesting textural, um, texture.Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153412301365714202006-07-20T17:18:00.000+01:002006-07-20T17:18:00.000+01:00I hate parsley. So much so that "senza prezzemolo"...I hate parsley. So much so that "senza prezzemolo" is one of my most used restaurant phrases when in Italy!* (asterisk)https://www.blogger.com/profile/11969314216753450118noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153409716138174582006-07-20T16:35:00.000+01:002006-07-20T16:35:00.000+01:00a.c.t,Please to say that my hubby got a large Geor...a.c.t,<BR/>Please to say that my hubby got a large George Forman grill for his birthday yesterday (hey, thanks mom!). Steaks are in order for tonight, but that burger recipe you posted will be next!Camie Voghttps://www.blogger.com/profile/00346355411397902963noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153392097999580712006-07-20T11:41:00.000+01:002006-07-20T11:41:00.000+01:00Wow! Algio olio pepperoncino with king prawns! I...Wow! Algio olio pepperoncino with king prawns! I'd never thought of that. In my house, we (all except me) were afraid of chili so it was aglio, olio, origano or aglio, olio, basilico or something and always with the pre-grated parmesan from the can ;)Susan in Italyhttps://www.blogger.com/profile/03504876361780195313noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153390113668572622006-07-20T11:08:00.000+01:002006-07-20T11:08:00.000+01:00I always use parsley when I make spaghetti, tomato...I always use parsley when I make spaghetti, tomato, tuna and olives, it goes really well. This time of year is great for cherry tomatoes, but you have to pay a bit more for the good quality ones.<BR/>Should I call this dish 'onion chili spaghetti' then?<BR/>Cappuccino, glad you're enjoying yourself, perhaps you should get yourself a bib to catch the dribble ;-)a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153384183553278312006-07-20T09:29:00.000+01:002006-07-20T09:29:00.000+01:00i think i have ruined my keyboard by drooling too ...i think i have ruined my keyboard by drooling too much!<BR/>carry on folks, this is better than porn!mehttps://www.blogger.com/profile/11950520588438557554noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153383448491287182006-07-20T09:17:00.000+01:002006-07-20T09:17:00.000+01:00If I add prawns, then I also use linguine. And the...If I add prawns, then I also use linguine. And then I call it "chilli prawn linguine", rather than "linguine aglio olio e peperoncino with prawns"! I still use cherry toms, though (I love the stuff, I think I should be given honorary citizenship of Pachino). <BR/><BR/>But I would never choose to use parsley. I find that basil really complements the spiciness of the chilli...Redhttps://www.blogger.com/profile/04598718532932773138noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153381223388430052006-07-20T08:40:00.000+01:002006-07-20T08:40:00.000+01:00There you go, I've changed the title, so now it's ...There you go, I've changed the title, so now it's my own ;-)<BR/>I sometimes do it with king prawns with the addition of parsley, white wine and sun dried tomato paste.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153342615145307932006-07-19T21:56:00.000+01:002006-07-19T21:56:00.000+01:00otoh, if you want to modify... the addition of fre...otoh, if you want to modify... the addition of fresh chopped parsley at the end is good<BR/><BR/>even better is to chuck in some king prawns and maybe some fresh scallops (parsley still works here too but no parmesan then) to make a more subtantial dinner. if I add seafood then I use linguine.Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153341255781026622006-07-19T21:34:00.000+01:002006-07-19T21:34:00.000+01:00see, it maight be very nice with onion and grana b...see, it maight be very nice with onion and grana but it wouldn't be aglio olio peperoncino then. it would be some different though still yummy thing. ditto the cherry tomatoes. which sounds very nice, as a different thing. not that I'm a purist... just if you invent something, invent a name too!<BR/><BR/>anyway, aglio olio as it is always abbreviated chez nous is the best ever stagger-in-pissed-and-hungry food.Spangly Princesshttps://www.blogger.com/profile/00298207390810348915noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153325589785453722006-07-19T17:13:00.000+01:002006-07-19T17:13:00.000+01:00No way, I had that too! They were left over ones f...No way, I had that too! They were left over ones from last night that Mike made. I had them with pitta, salad and tzatziki.a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153324566710167712006-07-19T16:56:00.000+01:002006-07-19T16:56:00.000+01:00We ended up having falafel and humus instead, whic...We ended up having falafel and humus instead, which was very nice. And those lovely fresh slices of cucumber are just what I crave in this weather!Redhttps://www.blogger.com/profile/04598718532932773138noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153323148822800112006-07-19T16:32:00.000+01:002006-07-19T16:32:00.000+01:00Red, amazing isn't it how an idea can set you off....Red, amazing isn't it how an idea can set you off. I saw someone eating an ice-cream today and had to have one! Hope you enjoyed it. Was it nice? Did you put cheese on?<BR/><BR/>Travel, I know what the recipe should be, and I know that Parmesan or onions don't conform to the original recipe, but I believe that cooking is all about adding your own touches and tinkering with ingredients according to what you like. I haven't quite reached the stage of poverty yet so I can indulge in a bit of Parmesan. Aren't you going to tell Red off for using cherry tomatoes?a.c.t.https://www.blogger.com/profile/16347794269630638479noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153317094926891092006-07-19T14:51:00.000+01:002006-07-19T14:51:00.000+01:00ACT - no cheese, no tomato, no anything else. It i...ACT - no cheese, no tomato, no anything else. It is garlic, chili peppers and olive oil. Simplicity expressed.<BR/><BR/>If you look back into the origins you will find that the ingredients were combined based on the poverty of the working people, no cheese because cheese was expensive, no tomato or anything else because they did not necessarily have access to anything else.Travel Italyhttps://www.blogger.com/profile/04190254945443952556noreply@blogger.comtag:blogger.com,1999:blog-22674028.post-1153313178073846272006-07-19T13:46:00.000+01:002006-07-19T13:46:00.000+01:00Love this dish! I usually add a handful of cherry ...Love this dish! I usually add a handful of cherry tomatoes (cooked with the oil, garlic and dried chilli - I find that fresh chilli is not as spicy...), just for a little extra flavour. <BR/><BR/>So simple and yet so delicious! Mmm... might have that for lunch today!Redhttps://www.blogger.com/profile/04598718532932773138noreply@blogger.com