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Hooray for simplicity: Ajo, Ojo

big party, this even two months after a short distance from each other! d =

I must say that the past weekend in Rome with a mild climate and ideal, a sunny kitchen that has just made sure I had a bit of time to focus not so much to cook, but how to put myself to do Photos ...

Few dishes are made in Italy on average bad as the simple dishes. It is not difficult these days to find paper in some restaurants / taverns / inns, and a paste ajo ojo, just as it is easy for a spaghetti improvised between Friends have as the main actor.

Usually what you do: you take the oil we throw in a bit of garlic and chili or you go on a low flame while you cook the pasta separately. This often means that the oil will burn, or you too will fry the garlic and burns, that burns hot pepper, or vice versa that the oil does not know anything (not oil). In all the cooking too much or too little risk of cooking make this absolutely does not digest.

In my ajo and ojo, but the idea is to enhance the individual components. For example, the oil should be used rigorasamente raw, while garlic and pepper are cooked with the pasta. To give that 'touch' more is to finish the bread crumbs and almond flour to absorb some excess oil and serve to temper the spicy chili.

For this recipe there are doses: the oil must be paid as far as I absorb the paste, so the chilli and garlic should be adjusted according to taste. I've used for two people: 1 2 chillies and 1 / 2 cloves of garlic.

It goes like this:

Cut the peppers lengthwise and remove seeds and then get a julienne. Clean the garlic depriving the soul, then chop it with a few drops of extra virgin olive oil until you get a very beaten up.

Toast in a pan of bread crumbs taken together with a pinch of almond flour and a pinch of salt. Pay close attention to this operation because the risk of burning everything is around the corner.

Place in a saucepan with natural mineral water. Prepare a pan to bake the spaghetti. As soon as the water boils turn the heat under the pan to the pasta, put on the chopped garlic and toast lightly. Add a ladle of boiling water the peppers into julienne strips and spaghetti. Then proceed to the cooking pasta risotto.

When pasta is almost cooked, the salt must be adjusted, always mindful that salt - red pepper and garlic are the ingredients that enhance each other.

Finally off the heat and whisk briskly skipping the pasta with the addition of raw oil. It 's important not to be afraid of the amount of oil! A ham is good and the dough may ask for a fair amount, it is important not to put it all at once. Ideally do this job in two, that while one person jumps the dough vigorously, the other to flush the oil from above.

My advice is to use the dispassionate on oil from monocultivar Nocellara Belice of Geraci.

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Scallop and chilli sauce and corn mace , a salad of tomatoes and oregano

I made this recipe several times during this spring / summer, and perhaps it's time to go "off menu." It has immediately a good success among the tasters, but I think that only now has come to get a good 'balance' taste of the dish. I owe this mainly to Elisa that made me reflect on the lack of some element of freshness in the dish.

The basic idea is that the flavors of the scallops with corn, which I immediately connected the pleasure of the spice mace. Wondering what the mace? Then you should know that nutmeg (which we all know) also has an "outside" here! This is the mace "outside of the nutmeg. If now you are saying that it will be impossible to find time to tell you that Rome is very easy to just go to 'spice Emporio, in Testaccio in Rome and you'll find this and many other delicious spices. I knew the mace to the case: in the winter during a series of tastings at ' AIS Rome this hint of mace had become the recognized' fetish 'Sommelier of Luciano Mallozzi, so that he felt' everywhere ', so it was not unthinkable to continue to follow its tastings without trying this mace. The meeting was love at first sight, or should I say at first bite.

If you do not know what he's talking about then I suggest you go and try, or just rely on the scent of nutmeg image a bit larger but less pungent and aromatic with hints of delicate slightly sweet.

For the corn sauce:

150 grams of steamed corn. I tend not to use semi-finished products, but even nowadays it is not easy to have a real steam oven at home, so the easiest thing is to buy the already cooked cobs found in some supermarkets as an alternative or even some powder box corn. In the latter case it is important to drain and rinse the corn and over again before use.

1 onion bianca

1 presa di sale grosso

1 pezzettino di alloro

macis q.b.

olio evo q.b.

Pulire la cipolla e tagliarla a julienne. Porre la cipolla in una tegame insieme alla presa di sale grosso ed al pezzettino di alloro. E' importante dosare bene l'alloro che è un erba aromatica *molto* intensa, considerate che quando si prepara la cipolla una foglia intera la si mette in 5 chili di cipolle. Quindi porre tutto su fuoco vivace fino a quando le cipolle non avranno buttato l'acqua; a questo punto abbassare la fiamma e lasciar caramellare fino in fondo. E' fondamentale che la cipolla caramelli tutti gli zuccheri, mediamente non ci possono volere meno di 40 minuti per cuocere an onion properly. If you were to stick during cooking lightly on the bottom of the pan, then help yourself with a few drops of mineral water.

When the onion is cooked, add the corn reached previously drained and rinsed, add a ladle of vegetable stock (or alternatively mineral water) and cook for another 10 minutes on high heat.

Place in a blender and blend with the mace for a long time with the help of little more broth if it takes is a little extra virgin olive oil. Finally

filter with a fine sieve and set aside for the service.

For the salad Tomato:

a San Marzano tomato red and hard

extra virgin olive oil salt to taste oregano to taste

Place in a saucepan of boiling salted water. Slightly affect the skin of the tomato and blanch in water. Before removing the skin to cool the tomatoes in ice water. Will help to keep it hard. Then cut the tomatoes into 4 pieces, remove seeds and cut into julienne strips obtained petals (a julienne biggest match type will do). Sprinkle the julienne

thus obtained with a little salt and oregano oil.

The scallop

Scottare appena la capasanta su una padella rovente con un goccio di olio evo. Quindi impiattare ponendo la salsa di mais sul fondo del piatto l'insalatina di pomodori a raggiera e la capasanta su di essi. Completare il tutto con un pizzico di origano, pochi soffi di sale integrale e qualche goccia di olio evo.