Spaghetti burro e alici di Gianfranco Pascucci - Al Porticciolo*

Siamo tornati a Fiumicino per parlare di un'altra grande pasta di mare, gli spaghetti burro e alici. Grazie alle idee dello chef Gianfranco Pascucci una ricetta da tutti i giorni, semplice e veloce diventa non solo un piatto gourmet ma un nuovo classico.

*INGREDIENTI/INGREDIENTS*
4 pax

Pasta 300 g

*Dashi*
Acqua/Water 1 l
Alga Kombu/Kombu seaweed 30 g
Lische di pesce arrostite/Roasted fish bones 50 g
Crosta di Parmigiano/PArmigiano crust 1

*Burro e alici/Butter and Anchovies*
Burro/Butter 200g
Alici/Anchovies 5/6
Origano secco/Dry oregano qb/to taste

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[italiasquisita]

Se avete sempre sciolto il burro e le alici in padella, questa ricetta potrebbe cambiare le vostre abitudini!/If you have always melted butter and anchovies in a pan, this recipe could be a game changer!

[JEdgar]

This chef personally keeps the entire denim industry in business.

[bionda]

Non sa quanto apprezzo lo stile nella narrazione.... Niente de soliti stucchevoli "andiamo ad inserire all'interno della pentola"... Dritto al sodo con la giusta enfasi sulle cose importanti! Ottimo insegnante... Presto la proverò!

[francescomilano]

Quando vedo che c’è un nuovo video di ITALIA SQUISITA con lo Chef Pascucci, ho un sussulto di godimento estatico.

[morganchilds]

All the amateurs making cooking content on YouTube are put to shame by this channel, which always demonstrates mastery and care with every recipe. I would absolutely fuckin' HAMMER that.

[zvdrjot]

Thank you for sharing this amazing recipe😊My husband made this last night and it was absolutely delicious. He used bonito dashi. Matcha and juniper did a great job. We are looking forward to find other Japanese fusion dishes :)

[bigboi]

What a gentleman! Absolutely fabulous recipe as always! God bless!

[robertjackson]

Chef, today was a really bad day. The love you show for your ingredients, methods, and art of cooking really made everything right with the world, even if just for a few moments. Bravo e grazié!

[ottocubed]

Outstanding chef. Absolutely fantastic. Thank you.

[adsbjoern]

Amazing recipe. Always watching your channel with English subtitles! Keep on rocking! Love your channel so much!

[lairdcummings]

Brilliant.
Thank you very kindly for this fascinating variation.

[thetruth]

Looks fantastic chef. Thank you for sharing.

[BigboiiTone]

A remarkable fusion of two great cuisines!!!

[markjohnson]

This is probably the best one I have seen. The brodo is really the way to go.

[birubirubiru]

Grazie Chef! Tra l'altro ha lasciato un sacco di finestre aperte nelle quali inserire quel "a vostro gusto, ma con equilibrio"

[DeinosDinos]

I did NOT anticipate the use of dashi in this recipe! And the way this chef made that dashi, sans the addition of parmesan rind which is his personal twist, is so good I wouldn't be at all surprised to learn he's worked and had lessons in Japan. This is so cool!

[stuart]

Tinned anchovies in oil work very well in this recipe 😊

[fteegtp]

Uno Chef di grande spessore!. Tinned anchovies in oil work very well in this recipe .

[paolop]

Proprio un piatto interessante, semplice ma “ da curare” molto bene. Domenica e’ in programma la prima prova. Grazie .

[Eriugena]

this sample looks so good I think i will make an entire bowl