Gambero Rosso: The famous chef Adriano Baldassare recommends Fabbri Spaghettoni for his 'Ajo e Ojo' recipe

The Spaghettoni Ajo, Ojo, and fresh chili pepper by Adriano Baldassare with pasta from Strada in Chianti

Gambero Rosso Year 16 – No. 200 – September 2008

Article transcription:

"Recommended recipe: 'Ajo e Ojo'

Ingredients for 4 people:

• 400 g Tuscan Spaghettoni from Pastificio Fabbri

• 150 ml extra virgin olive oil from Lazio

• 1 bunch of parsley

• 1 head of red garlic (about 14 cloves)

• 1 fresh chili pepper

• Extra virgin olive oil for frying

• Grey salt from Guérande, to taste

Method:

REMOVE the stems from the parsley, leaving only the leaves.

PLACE a large pan with high sides on the stove, add enough water to cover the pasta, and add the crushed but unpeeled garlic cloves and the chopped and deseeded chili pepper.

Let it boil for a few minutes and then add the spaghetti to the infusion, making sure they don’t stick together.

MEANWHILE, heat another pot of water on the stove. Pour the extra virgin olive oil into a small pan and fry the parsley leaves, a few at a time, at 140°C so that they remain bright green (a higher or lower temperature would turn them brown). Remove them with a slotted spoon and drain them on kitchen paper.

5-6 minutes before the pasta is ready (total cooking time is 18 minutes), begin tossing the pasta. If the water evaporates too quickly, add some from the pot on the stove. ADD the extra virgin olive oil and salt and continue tossing until the pasta is ready. TO SERVE: Use a large fork and a ladle to arrange a portion of spaghetti on each deep plate, sprinkle with a handful of fried parsley leaves, and serve.