Rigatoni alla siciliana
Rigatoni alla siciliana
Rigatoni alla siciliana is one of the most famous dishes of the Italian culinary tradition, rich in flavor, born from the combination of fried eggplants, tomatoes and provola. Simple, colorful, delightful, this dish never disappoints! Just a few ingredients easy to find and a little elaborate preparation to bring to the table all the flavor of the south. What’s the secret to best enjoy it? Rigatoni PGI Liguori , a format that holds the sauce in an inimitable way.
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The Liguori advice
To remove the vegetation water from the eggplants and ensure a crisp result, it is useful to leave the eggplants previously washed and cut, for 30 minutes sprinkled with plenty of coarse salt under a weight (a plate, a bowl). Then just dry them and remove the excess salt with a kitchen towel.
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Cut the eggplants into cubes, then fry them in a high-sided pot, little by little, in plenty of hot oil. Keep the aubergines aside and prepare the sauce: in a saucepan fry a clove of crushed garlic and 5 tablespoons of oil, brown and add the tomato sauce, salt and pepper. Cover and leave to cook for about 25 minutes. Season with salt and make the water boil, cook the rigatoni for 13 minutes or, if you prefer to cook al dente, for 12 minutes.
Meanwhile, remove the garlic from the sauce and add the eggplants. Drain the pasta, put it back in the pot and add the sauce. Add the cubes of provola, the parmesan cheese, plenty of basil, mix over low heat so that the provola melts and serve with some fried eggplant kept aside and a leaf of fresh basil.
Spaghetti alla chitarra with musky octopus
Spaghetti alla chitarra with musky octopus
A few simple ingredients and a very easy preparation for a king’s first course. Spaghetti alla chitarra with musky octopus sauce is a dish of the oldest Mediterranean tradition that always amazes, for the simplicity of execution and the extraordinary flavor, the result of the union of 3 characteristic elements of the good Italian cuisine: pasta, tomato and fish.
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The Liguori advice
Drain the pasta about two minutes before, add two tablespoons of cooking water and let them cook for two minutes. In this way, spaghetti will bind even better to the sauce. Serve the spaghetti with a handful of fresh chopped parsley and a whole musky octopus per dish.
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Clean and wash the musky octopus carefully, divide them into 4 parts and leave someone whole for the presentation of the plate. Brown the crushed garlic with 3 tablespoons of oil, as soon as it becomes golden, remove it, add the musky octopus, brown, fade with white wine and add the tomato sauce, which you can also replace with peeled tomatoes. Salt, add the chilli pepper in the desired quantity and cover with
the lid, cooking over low heat for about 40 minutes so that the sauce becomes dark and dense, just like a meat sauce. When cooked, remove the lid and leave to rest for a few minutes, keeping the musky octopus aside. Salt and bring the water to the boil, cook the spaghetti for 12 minutes or 10 if you prefer al dente. Drain them, let them gain flavor in the sauce. Add the musky octopus that you have set aside and turn off the heat.
Spaghetti with clams
Spaghetti with clams
A great classic of the Italian cuisine that often is a reference point to test the skill of chefs. Italy, and above all the South, cares about this dish as a symbol of the Italian tradition, culture and folklore. Some people prefer white, others slightly red, others pepper, others chilli. Then there is the dispute about the addition of white wine and the soaking. One thing is certain: the simplicity and goodness of this first course that the world envies us.
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Liguori’s advice
Shell the clams and keep them apart. Drain the pasta al dente and sauté it in the pan with a ladle of cooking water, then add the clams and serve.
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First let the clams be purged in water for 12 hours. Put the water on the fire and in the meantime prepare the dressing. In a low and large saucepan, brown the oil with the slightly crushed garlic; when the garlic browns, add the fresh chilli pepper and the chopped parsley. When the water boils, boil the pasta for 10 minutes.
In the meantime, remove the garlic and add the clams, a ladle of water from the pasta and let it evaporate, then lower the heat, cover and cook for 1 minute. Drain the pasta, add it to the sauce and sauté in a pan for 1 minute. Serve with a sprinkling of fresh parsley.
