{"id":3454,"date":"2022-03-02T17:00:58","date_gmt":"2022-03-02T15:00:58","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=3454"},"modified":"2022-03-09T12:01:24","modified_gmt":"2022-03-09T10:01:24","slug":"bucatini-with-spicy-corfiot-sauce","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/bucatini-with-spicy-corfiot-sauce\/","title":{"rendered":"Bucatini con salsa piccante Corfiota"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Le spezie scorrono nelle vene di ogni Corfiota<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo 2\u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>320 g di bucatini<\/li><li>2 cipolle medie<\/li><li>4 spicchi d\u00b4aglio<\/li><li>Un barattolo di pomodori pelati<\/li><li>Olio d\u00b4 oliva EV<\/li><li>1 foglia di alloro<\/li><li>5 chiodi di garofano<\/li><li>3 bacche di pimento<\/li><li>un pezzetto di stecca di cannella<\/li><li>10 grani di pepe nero<\/li><li>40 g di burro<\/li><li>60 gr di parmigiano reggiano<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Le spezie sono nel DNA della cucina corfiota.  <\/p>\n\n\n\n<p>Alcuni storici ritengono che l'uso esteso delle spezie \u00e8 relativo ai profughi giunti a Corf\u00f9 da Salonicco dopo la guerra greco-turca. Penso che non hanno ragione. La cucina Corfiota \u00e8 una cucina leggera senza influenze turche e si caratterizza per la sua delicatezza, mentre la cucina orientale \u00e8 pesante e molto grassa. <\/p>\n\n\n\n<p>Alcuni altri storici consederano che l'ossessione per le spezie proviene da Venezia e le sue conquiste in Estremo Oriente. Sono convinto che anche questa versione sia sbagliata, in quanto nella cucina veneziana l'uso delle spezie \u00e8 relativamente raro.<\/p>\n\n\n\n<p>Qualunque sia il motivo, il punto \u00e8 che se volete preparare un vero piatto Corfiota, dovete usare molte spezie. E macinarle all'ultimo momento. Devo far notare a quei lettori che non hanno ancora letto il nostro omaggio alla cucina Corfiota, che le spezie a Corf\u00f9 si vendono alle \u2026\u2026. farmacie!!!<\/p>\n\n\n\n<p>I piatti di pasta sono comuni a Corf\u00f9 e di solito sono fatti con i bucatini, lo stesso formato usato nel Pastitsado, il piatto pi\u00f9 famoso dell'isola. <\/p>\n\n\n\n<p>La salsa per la pasta quotidiana, economica e non cara, che vi presentiamo oggi, \u00e8 fatta con pomodoro e spezie ed \u00e8 aromatitzata e mantecata con burro, cosa relativamente strana per un piatto di pasta italiano. C'\u00e8 chi dice che il vasto uso del burro nella cucina locale sia un residuo dei russi, ma chi lo sa? La storia di Corf\u00f9 \u00e8 piena di conquistatori stranieri e questa stessa storia fa parte della sua magia      <\/p>\n\n\n\n<p>Quindi, come avrete gi\u00e0 capito, iniziamo dalle spezie. Aggiungiamo l'alloro, il pimento, la cannella, i chiodi di garofano e il pepe in un macinacaff\u00e8 e li trasformiamo in polvere. <\/p>\n\n\n\n<p>In una padella fredda aggiungiamo dell'olio d'oliva e gli spicchi d'aglio tagliati a fettine. Portiamo sul fuoco dolce e, quando gli spicchi diventano chiari, aggiungiamo le cipolle tagliate a pezzetti e il mix di spezie. Abbassiamo la fiamma e cuociamo dolcemente le cipolle, fino a renderle trasparenti.  <\/p>\n\n\n\n<p>A proposito, ogni volta che usiamo sia aglio che cipolla, sapete quando dobbiamo iniziare con l'uno e quando con l'altro? Bene, se vogliamo che l'aglio sia forte al gusto (come in questo piatto) iniziamo con esso. Altrimenti, iniziamo con la cipolla e aggiungiamo l'aglio, quando la cipolla \u00e8 quasi pronta. <\/p>\n\n\n\n<p>Torniamo al nostro piatto. Aggiungiamo nella padella il pomodoro (tagliato con la mano a pezzi irregolari), e lasciamo sobbollire la salsa per almeno mezz'ora. Aggiungiamo il burro, saliamo la salsa e mettiamo da parte. <\/p>\n\n\n\n<p>Ne fratempo riempiamo una pentola capiente con acqua salata. La portiamo a bollore e, quando pronta, aggiungiamo i bucatini per 1 min in meno che al dente. Quando la pasta \u00e8 pronta, la scoliamo e la trasferiamo nella padella con met\u00e0 della salsa. Aggiungiamo un mestolo di acqua bollente e iniziamo a mescolare la pasta in modo da creare un'emulsione con il pomodoro, l'acqua e gli amidi della pasta. Spegniamo la fiamma e aggiungiamo piano piano met\u00e0 della quantit\u00e0 di parmigiano, mescolando continuamente.<\/p>\n\n\n\n<p>Mettiamo nei piatti e aggiungiamo sopra la pasta il resto del sugo e del parmigiano.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-1024x683.jpg\" alt=\"\" class=\"wp-image-3623\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Bucatini-con-salsa-Corfiota-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Spices run in every Corfiot&#8217;s veins and this pasta dish is full of them ingredients for 4 servings (cost about 2\u20ac pp) Salt 320 g&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/bucatini-with-spicy-corfiot-sauce\/\">Continue reading<span class=\"screen-reader-text\">Bucatini con salsa piccante Corfiota<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[484],"tags":[1190,499,1191,626,522,974,1006,1005,488,472,653,1192,483],"class_list":["post-3454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-allspice","tag-bay-leaf","tag-black-pepper","tag-bucatini","tag-butter","tag-cloves","tag-corfiot","tag-corfu","tag-garlic","tag-pasta","tag-salt","tag-spices","tag-tomato","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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