Pehea ʻo Alessandro Borghese e kuke ai i ka spaghetti me ka cacio e pepe? I loko o kāna hale ʻaina ma Milan, e like me ka home, e hahai ana i ka manaʻo hoʻokahi: ʻoi aku ka maikaʻi ma ka maʻalahi
Ua kaulana ʻo ia no kāna mau kīwī, akā ʻO Alexander Borghese He chef maoli ʻo ia, ʻaʻole he ʻano TV wale nō. ʻOpio loa, hoʻomaka ʻo ia ma nā moku holo moana, a laila hoʻomau ʻo ia i kāna papa hana ʻai ma Kapalakiko, New York, Lādana, Paris, Copenhagen, Roma a me Milan. Ua hoʻomaka kāna ʻoihana ma ke kīwī ma mua o ʻumi mau makahiki i hala aku nei, akā ʻo AB Normal aia ma Milan, kāna ʻoihana ʻai meaʻai a me ke kūkākūkā meaʻai a me ka hale ʻaina: Alessandro Borghese - ʻO ka nani o ka maʻalahi, i loko o ka viale Belisario, City Life district.
Manaʻo nui i ka pasta hou, i hoʻomākaukau ʻia i loko o ka hale hana kūloko a hōʻike ʻia ma ka pepa i nā ʻano like ʻole. ʻO ka mea i aloha nui ʻia? ʻO ka maʻamau paʻakai a me ka pepa.
Spaghetti alla Chitarra me ka paʻakai a me ka pepa
Nā mea hoʻohui no 4 mau kānaka
400 g o Spaghetti alla Chitarra
200g o Parmigiano Reggiano
300 g o Pecorino Romano Coccia Bianca
3 g o ka pepa Tasmanian e wili ai
3g pepa ʻeleʻele
Kūʻai QB
Ke Kaʻina Hana
E hoʻomoʻa i ka spaghetti alla chitarra i ka wai paila me kahi paʻakai liʻiliʻi.
E ʻoki i ka parmesan a me ka pecorino, e hoʻohele iā lākou i kahi kānana maikaʻi a hui pū i loko o kahi kīʻaha kila; E hoʻohui i kahi wai e kuke ai i ka pasta a hui pū me ka mea hui pastry a hiki i ka loaʻa ʻana o kahi ʻano like ʻole. E hoʻohui i ka pepa lepo i ka mortar. E hoʻokahe maikaʻi i ka pasta, e hoʻokomo i loko o ke pola a lawelawe koke.
