Bourbon-style vermicelli. Garlic and Uoglio ca piavane ô Rre (The garlic and oil that the king liked)
-Ingredients for 4 people:
- 360 g of vermicelli or spaghetti
- 2 garlic cloves
- 1 sprig of fresh parsley
- fresh chilli (even dry is fine)
- Extra virgin olive oil
- Sale q.b.
-Procedure:
In a tall pot, bring the water to a boil to cook the spaghetti or vermicelli. In a non-stick pan, add the oil, i 2 peeled garlic cloves, and the chili pepper cut into small pieces. Leave to flavor for a few minutes and when the garlic is golden brown remove it from the pan.
Drain the vermicelli while still al dente, taking care not to throw away the cooking water. Add the pasta to the sauce e sauté the vermicelli in a pan, mixing everything with a ladle of cooking water.
Serve the vermicelli alla borbonica with a sprinkling of chopped parsley and the dish is finally ready.
History
"Today vaco 'and press". How many times have our mothers started like this by bringing us to the table last-minute dishes that they didn't waste too much time during the preparation?
Among the most famous fast dishes in the Neapolitan tradition, it is impossible not to name 'And spaghetti with garlic and uoglio, fast, made with simple ingredients, tasty and absolutely special. The origin of this recipe, leads to many theses and various variations, there are those who prefer spaghetti, who i vermicelli and who even the linguine, you hear hear, they even seem to be the original type of pasta suitable for this recipe.
To corroborate this thesis is Jeanne Caròla Francesconi, author of the most famous and best-selling cookbook, titled "Neapolitan cuisine". According to the author of the book, In fact, the first forms of pasta from which the others then originated, were the noodles, which is why everything suggests that the pasta chosen to be sautéed with garlic and oil was linguine.
Another current of thought, more purist and absolutist, categorically declares that for this recipe, only and exclusively the use of vermicelli is allowed, and to demonstrate this, bring up the story that this dish was once baptized as "Vermicelli alla Borbonica". However to date, it is customary to prepare this recipe with spaghetti, invented by the Chinese, and arrived in Italy only thanks to Marco Polo in 1295.
The oil that is used today as a condiment, it is strictly extra virgin olive oil, ma the one originally used was simple olive oil, since the extra virgin olive oil dates back only to the Second World War, regarding the garlic, instead, optimal is the use of that of the Ufita valley, in the Avellino area.
Still today anyway, in spite of the above, there are many people who remember this dish with the name of Vermicelli alla Borbonica, but why? Probably the name is due to the invention of the fork by the court chamberlain Gennaro Spadaccini, which at the express request of Ferdinand IV of Bourbon, created an object, precisely the fork a 3 teeth, useful for wrapping garlic and oil vermicelli or tomato vermicelli very popular a Napoli.
Ferdinand IV of Bourbon
Nowadays , the famous Bourbon vermicelli, commonly called "garlic and oil", despite being a recipe that falls into the category of poor dishes, they are almost always the protagonists of evenings with friends or dinners that end as usual with a nice one "Spaghetti".
The ingredients are few but essential, the difficulty is all in the process, so that the dish is not dry but well seasoned with oil.
Article written by VesuvioLive
Wines that can be paired:
2 Comments to "Spaghetti with garlic and oil"