Follow US:

Practice English Speaking&Listening with: Pasta Perfetta: le cinque cotture - Luciano Monosilio

(0)
Difficulty: 0

Hi, I'm Luciano Monosilio of the restaurant Luciano Cucina Italiana

in Piazza del Teatro di Pompeo, Rome. Today I'm showing you some techniques

for pasta cooking. Let's start from the first cooking method

for pasta, traditional or so-called express method. We'll start with

a pot of boiling water and add salt.

We'll throw our pasta in the boiling water with abundant salt. From here,

we'll wait for our ten minutes of pasta cooking.

We'll prepare a very simple garlic oil and chili dish.

We'll start from some parsley twigs and add them into our

pan. Oil, cleaned and lightly grated garlic, and fresh chili.

Let's start with the mirepoix. Let's add some cooking water.

In the meantime, while we wait for our base of garlic and oil to be ready, meaning

garlic and fresh chili are completely stewed together with the

parsley stalks, we'll finely chop the leaves

of the parsley, leaving them quite coarse, as well. Once they're chopped,

we'll start our base for garlic and oil.

Let's check the spaghetti. It's very important in the cooking of this pasta

to respect the times. In total, we have 10 minutes cooking. 8 of them will be

in the water, while the last 2 minutes will be done with the seasoning

we prepared. After 8 minutes, we'll take the parsley

we chopped before and we're adding it into the pan. We'll remove the stalks.

Let's drain our pasta well and finish the last 2 minutes

cooking in the pan, with a ladle of cooking water. After one minute

cooking in the pan with cooking water, we'll add extra virgin

olive oil. It'll help us thicken our pasta, emulsifying the last remaining

water with oil. This is a classic method of pasta cooking:

express. So, we're starting from pasta cooked in cooking water,

boiling water, finishing it in the pan for the last two minutes.

At this point, when the cream builds up, we're tasting it

and add salt, if it's missing. Then we're dishing it up.

This is the traditional cooking method,

or express. Second cooking method: pasta risottata. In Italy there's

a great tradition regarding risotto. So, the same

technique applied with risotto is made with pasta. Let's start by making

a mirepoix, meaning extra virgin olive oil, minced onion and garlic.

This mix of onion and garlic can also be coarse, as

the cooking with the risotto method is quite long and it will

completely disappear. After our garlic and onion mirepoix,

we're cutting the fresh tomato in cubes, adding it to our mirepoix.

Once the tomato is lightly sweated as well, we're gonna add

spaghetti. We're salting the water and using it instead of broth.

What is pasta risottata cooking? It's nothing more than

rehydrating pasta in a pan with warm water or broth. Let's add

our pasta in a pan, stirring lightly and creating a bit of

crust. Once it's browned, toasted just as we've done

now, it's combined and as it starts slowly

to get softer, we're adding hot broth. As we add the first

ladleful of hot broth, the 10 minutes of pasta cooking start.

In risotto-cooking, it's very important to maintain the water always boiling.

Halfway through our pasta risottata cooking time, at around 5 minutes

out of 10, we're adding salt and julienne-cut basil.

There's no specific amount of water to use in pasta risottata.

It's just important to keep the water boiling, adding water little by little.

Pasta risottata is creamier, as all the

starches remain inside the pasta, may it be a long or short shape. After

10 minutes, we're tasting the pasta. It's very important for the pasta to

always stay "al dente", as it's more digestible. We're finishing it with a drizzle of oil

out of cooking and thickening it until all the water is reduced.

At this point, we're tasting it for saltiness and dishing it up.

We're finishing it with a basil leaf. Here you have the risotto-cooking method.

Let's proceed with the next cooking method: one pot pasta. What does it consist of?

We're using a single pot to cook the pasta.

We're now going to optimize this cooking method.

We'll start with cold water. We're using, for 200 gr pasta,

one liter and a half of water. We'll start by adding all of

the ingredients. First, an onion. We're cutting

our onion into petals, leaving it very coarse. We're adding it into the water

that is slowly starting heating up. We're adding extra virgin olive

oil, garlic, obviously cleaned of the skin and core. After we added

garlic, onion and oil, we're bringing the water to a boil. While we wait for

the water to boil, we're preparing our tomato, cutting it into cubes. The tomato is fresh.

Let's coarsely cut the tomato. Let's say the one pot pasta method

is convenient regarding the cleaning of the tools

that are used, but with this system the waiting times

get a bit longer. Surely, though, the result is better than the

classic method. Once the water is boiling, we're adding the tomato

we cut coarsely. We're adding salt.

Once the water is boiling, we're throwing the pasta in. Starting now, we'll be waiting for our

canonical ten minutes. After 10 minutes, all the water completely

evaporated. We'll finish it with fresh

basil, coarsely cut.

It's very important to always keep an eye to the cooking of the pasta. It has to stay

"al dente". As you can notice, this is a variation of pasta risottata. As the water

completely evaporates, we're adding a drizzle of olive oil.

Let's thicken a little bit more and dish it up.

We're finishing the plate with some Roman Pecorino cheese.

Taking inspiration from chef Davide

Scabin, we're now examining the cooking of pasta in a pressure pot.

Let's heat up our empty pressure

pot and add some guanciale. Why guanciale? Because we're making

the notorious Amatriciana sauce. We're lightly roasting the guanciale

in the pressure pot to let it release its fat. Once

the guanciale is well-roasted, we're adding tomato

sauce, 200 gr durum wheat pasta, uncooked, and 200 gr of cold water out of the flame.

W're stirring it all well together and close our pressure pot. Let's

cook it for 11 minutes. After 11 minutes

we're turning off the heat, de-pressurizing our pressure

pot and paying attention to the steam.

Let's check for the valve to be lowered down and carefully

open our pressure pot.

Let's take the lid off and check for the pasta to be cooked. Let's finish

with some Pecorino cheese to thicken. Once we finish thickening it with

cheese, we'll add some fresh minced chili.

We're stirring it well and dishing it up. Let's finish it with a dustful of

Pecorino cheese. Here is our pressure pot cooking.

The next cooking method is the passive method, or better,

"off the heat". Let's bring a pot of water to a boil.

Once the water is boiling, we'll turn the flame off and throw

the pasta in. Let's start a timer for 8 minutes, the cooking time for the pasta,

and wait. In this passive cooking method, or better, out of the flame,

the most interesting side to notice is that we don't need

to use 100% of gas or electricity,

if we're using an induction plate. This process is interesting because

we can notice how the boiling is not the essential element in the cooking

of pasta. It's just important for the water to be above 80

Celsius degrees. While we wait for

the pasta to be ready, let's proceed with the butter and Parmesan sauce.

Let's cook the butter on a low flame, or low heat in this case.

Once the butter is completely melt, we're adding ground pepper.

Once the cooking time of pasta has passed, we're straining it and adding it into the seasoning.

We're adding a ladleful of cooking water and let everything cook for

another minute. As the sauce starts boiling again, we're adding the Parmesan. Once

it's thickened, we're dishing our pasta with butter and Parmesan up.

We're finishing it with a dustful of Parmesan. Our pasta cooked with

a passive method, or out of the flame, is ready.

We've explored various cooking techniques for pasta. I wish

you all a good experimentation!

The Description of Pasta Perfetta: le cinque cotture - Luciano Monosilio