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PICI AGLIO OLIO E PEPERONCINO (Garlic, Oil & Chilli)
Intermediate
First course
Ingredients
- 7 tbsp Monini Classico Extra Virgin Olive Oil
- 500g semola flour
- 200-300ml room temp water
- 5 garlic cloves, finely diced
- 4 fresh red chilli, finely sliced
PANZANELLA SALAD
- 1kg mix tomatoes, wedge cut & mini’s halved
- 1-2 cucumbers, halved/sliced
- 1 red onion, thinly sliced
- 1 garlic glove (optional)
- Small bunch/50g basil leaves, roughly chop or whole
- Stale bread soaked in little water or 3-4 slices Ciabatta bread, cut into 2 cm cubes
DRESSING
- 120-150ml Monini Delicato Extra Virgin Olive Oil
- Red wine vinegar, to taste
- Salt and Pepper to taste
Preparation
PICI AGLIO OLIO E PEPERONCINO (Garlic, Oil & Chilli)
Prep time: 20- 30 minutes
Serves: 5-6
Method
- Preheat your oven to 180°C.
- Mix with fork/hand to form a dough. Add remaining water, as needed. Knead to create a smooth dough, not too dry/sticky. Cover/rest 20-30min.
- Place dough onto bench, flour on surface won’t be required.
- Using rolling pin, roll until 5mm thickness & cut strips 8-10mm wide.
- Roll each strip using both hands, stretching until becomes thinner 3-4mm wide.
- Bring large pot of water to boil, add salt & cook pasta 5min. They will float to top, cook further 2 minutes.
- Add remaining oil into large frypan on med heat. Add garlic, chilli & sauté few minutes.
- Using tongs pick up pasta & place into frypan. Stir until coated in oil, garlic & chilli.
PANZANELLA SALAD
Method
- If toasting bread – Preheat oven 180°C.
- Place on baking tray, drizzle oil & toast 10 min.
- In large bowl add tomatoes, cucumber, red onions & bread.
- Mix dressing through salad & place aside 15-20min for flavours to infuse, toss again before serving.
Add an extra touch
CLASSICO
