{"id":5945,"date":"2023-01-23T18:01:58","date_gmt":"2023-01-23T17:01:58","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5945"},"modified":"2026-03-08T15:49:31","modified_gmt":"2026-03-08T14:49:31","slug":"a-tribute-to-the-absolute-dg-dish-spaghetti-aglio-olio-pepperoncino","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/a-tribute-to-the-absolute-dg-dish-spaghetti-aglio-olio-pepperoncino\/","title":{"rendered":"A tribute to the absolute DG dish: Spaghetti Aglio, Olio, Pepperoncino"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em>Among all dishes this is the most characteristic of our vision and philosophy<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredients for 4 servings (cost about 1 \u20ac pp with organic ingredients)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sale<\/li>\n\n\n\n<li>320 g di spaghetti<\/li>\n\n\n\n<li>4 spicchi d\u00b4aglio<\/li>\n\n\n\n<li>100 ml di olio d'oliva EV<\/li>\n\n\n\n<li>Pepperoncino in powder<\/li>\n\n\n\n<li>40 g chervil<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Italians love peperoncino.<\/p>\n\n\n\n<p>They put it almost everywhere and without fearing of it. Especially in the south. I do not remember how many times I have cried in Italian &#8220;trattorie&#8221;, because of the arrabbiate, which I usually ate as a student. They were one of the cheapest pastas and I preferred them for that reason as well.<\/p>\n\n\n\n<p>Arrabbiata (that means irritated, angry) is a minimal and relatively thick sauce, made with oil, garlic, tomato, salt and pepperoncino and which, as its name implies, lights up fires. It is a perfect pasta dish.<\/p>\n\n\n\n<p>But if arrabbiata is minimal, then what is the Calabrian Aglio, Olio, Peperoncino? My ABSOLUTELY favourite pasta dish and the ABSOLUTELY emblematic dish of my culinary philosophy. AOP pasta, in my opinion, should be on every menu of an Italian restaurant. <\/p>\n\n\n\n<p>In Italy, when a restaurant owner is looking for a new cook, he orders him to prepare an AOP and a pummarola (tomato) sauce. If he succeeds, he is hired (according to the legend, actually most Italian cooks make both dishes perfectly).<\/p>\n\n\n\n<p>AOP pasta is made with garlic (Aglio), oil (Olio) and red hot chili peppers (Pepperoncino), to which is often added a herb and has 4 rules:<\/p>\n\n\n\n<p>a) It is NOT directly salted, the only thing that is salted is their boiling water.<\/p>\n\n\n\n<p>b) It is ALWAYS served plain, never with cheese.<\/p>\n\n\n\n<p>c) It is made EXCLUSIVELY with spaghetti, not other pasta shape<\/p>\n\n\n\n<p>d) It is sauced by the boiling liquid of the pasta, which in combination with the oil and the starch of its surface, must create an emulsion which will coat it and make it pleasant. <\/p>\n\n\n\n<p>Apart from these obligatory dos and do nots, every cook creates something more special, both in terms of taste (more difficult) and in terms of texture and presentation (easier) for its own personalized AOP.<\/p>\n\n\n\n<p>So cooks:<\/p>\n\n\n\n<p>a) They cut the garlic into smaller or larger slices or pieces, or they grate or melt it. They can boil it, fry it, roast it or put it raw. They can also make a combination of the above ways in order to get the full range of garlic aromas. They can make an emulsion with the garlic or even prepare an &#8230;&#8230;.. allioli sauce from it (I have seen this from a well-known Neapolitan cook). They can leave the garlic in the oil or remove it before adding the pasta.<\/p>\n\n\n\n<p>b) They can choose what kind of pepperoncino to use and whether it will be fresh or dried. Coarsely or finely chopped or even whole. Many cooks add pepperoncino powder, it is not so classic but it is very attractive visually. Some other cooks mix tomato paste with pepperoncino and they decorate with it the borders of the dish. Nice idea, but it negates the minimalism. In general, the way every cook uses the pepperoncino in his AOP is related not only to the taste but also to the presentation of the dish, as its red colour adds nice edges to the whole preparation.<\/p>\n\n\n\n<p>c) They select which oil or oils to use. The classic version imposes olive oil, but young and curious cooks  often mix it with other oils. In all cases the oil should be light and not intense in taste.<\/p>\n\n\n\n<p>d) They decide whether to add herb and if so, what this herb will be. Right after they decide how to cut it or how to process it (many cooks don\u00b4t like the whole leaves, because they spoil the creamy texture of the dish so they make emulsions) and in general how to incorporate it in the preparation. <\/p>\n\n\n\n<p>e) They try to find another way to be original: Oh God I have seen from extreme eccentricities to masterpieces. Some cooks add grated bread crumbs (I ate a similar AOP in San Severo, Puglia, it was awful) or even &#8230;&#8230;&#8230;red wine, changing this way the colour of the pasta. Some others are not satisfied with the classic ingredients and add shrimp or other seafood.<\/p>\n\n\n\n<p>Now, my position on AOP.<\/p>\n\n\n\n<p>AOP spaghetti is a dish for all occasions. Simple and Doric. It is made with minimal materials, which are kept out of the fridge and they can be found on every shelf all the time.<\/p>\n\n\n\n<p>We can prepare an AOP spaghetti dish any time. When we come back home from work and we do not have time to prepare something more complicated, when friends suddenly arrive at home and we have to make something rapid, when we have consumed plenty of alcohol and we cannot search for something more. Only for tender moments AOP is not suitable, because of its garlic flavour.<\/p>\n\n\n\n<p>So, I reject preparations which negate its minimal character. The innovations are nice, but if the simplicity and speed of preparation of the dish is lost, then it ceases to be AOP.<\/p>\n\n\n\n<p>For me an AOP must be made from the fourfold oil, garlic, pepperoncino, herb and completed within the time required to boil the water in the pot and make the spaghetti.<\/p>\n\n\n\n<p>So, this is one of the many versions of spaghetti AOP I prepare, maybe the most personal one: <\/p>\n\n\n\n<p>a) The oil: Having tried the dish several times in the past with seed oils and having received non-encouraging results I have come to the conclusion that a quality light olive oil is the best that can be used.<\/p>\n\n\n\n<p>b) Garlic: I am generally concerned about the fact that I have to solve some of the problems that garlic creates and especially the indigestion that it causes to some people. So, after many tests, I decided to reduce the intensity of the garlic, on the one hand by blanching it and on the other hand by removing its sprouts. I have to clarify that when I make spaghetti AOP for myself, I don&#8217;t blanch the garlic and I leave it raw. <\/p>\n\n\n\n<p>c) The pepperoncino. The crushed one annoys a lot of people, so I prefer pepperoncino powder which it also gives me a clearly better visual result.<\/p>\n\n\n\n<p>d) The texture: Hmmmmm. I am generally against flat dishes, I firmly believe that (in most cases) each bite must be slightly different from the previous one. But minced garlic and chopped pepperoncino and also herb leaves would disturb the creamy, silky texture I would desire for this particular dish. So, despite my hesitations, I decided to remove garlic pieces and dilute the garlic into the oil. I decided to do the same thing with the herb I would use. I decided to create a completely minimal dish, just spaghetti in a creamy emulsion inside a deep and large dish, an hymn to the simplicity in cooking.<\/p>\n\n\n\n<p>e) The herbs: Parsley is good but \u2026\u2026\u2026 parsley. That means, nothing great. &#8220;Mediocre&#8221; as the Italians would say. \u0392asil or mint would completely change the character of the dish. <em>&#8220;I will put nettles in my AOP&#8221;<\/em>, I thought one day and I bought a bunch. The nettle, however, is intensely pigmented and when I boiled and melted it, the pasta turned quite green, something I did not want. Nor its aroma did satisfy me. However, I decided to continue my experiments with other wild herbs. So one day, I used chervil. And I was so EXCITED. Both aromatically and visually. Chervil, blanched and beaten with the garlic, the water and the oil in order to create a light green sub-colour to the pasta, which I consider marvellous meanwhile its aroma and acidity is incorporated in the whole preparation and breaks the oiliness without changing its original character!!! CHERVIL. We find it everywhere, it is very cheap, it is original, it needs seconds and it fits perfectly in the preparation.<\/p>\n\n\n\n<p>So, I present you my suggestion for spaghetti AOP.<\/p>\n\n\n\n<p>We bring to a boil 3 litres of well salted water (about 8 grams of salt per litre), meanwhile we put the chervil in water to be washed.<\/p>\n\n\n\n<p>When the salted pasta water is boiling  we add the garlic (we can remove the sprout if we want) peeled and cut in halves. We boil for about 2 minutes and we remove it. we blanch the chervil for 30 seconds and then we pour in the spaghetti. We let them boil for 1 minute less than the al dente time which is written on the package.<\/p>\n\n\n\n<p>Meanwhile we add in a large jar the oil, 100 ml of boiling starchy water, the chervil and the garlic and we make them an emulsion with the immersion blender. We pass the mixture through a sieve or strainer and we keep the remaining liquid emulsion. <\/p>\n\n\n\n<p>We strain the pasta and we transfer it in a wok with the emulsion. We continue cooking it for 1 or 2 minutes, stirring like crazy with a wooden fork and making sure that our sauce is sufficient and sticks to the pasta. We add a little more water from the pot, if we understand that the sauce is not liquid enough.<\/p>\n\n\n\n<p>ATTENTION: The sauce should not be dry.<\/p>\n\n\n\n<p>We serve the pasta on the plates, garnishing it with pepperoncino powder.<\/p>\n\n\n\n<p>Good appetite.<\/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\/2022\/01\/DG-AOP-8-1024x683.jpg\" alt=\"\" class=\"wp-image-6180\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/DG-AOP-8.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Among all dishes this is the most characteristic of our vision and philosophy ingredients for 4 servings (cost about 1 \u20ac pp with organic ingredients)&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/a-tribute-to-the-absolute-dg-dish-spaghetti-aglio-olio-pepperoncino\/\">Continue reading<span class=\"screen-reader-text\">A tribute to the absolute DG dish: Spaghetti Aglio, Olio, Pepperoncino<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":6179,"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":[1478,1477,1476,488,1479,530,472,572,653,491],"class_list":["post-5945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-aglio","tag-aop","tag-chervil","tag-garlic","tag-olio","tag-olive","tag-pasta","tag-peperoncino","tag-salt","tag-spaghetti","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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