Chef Luigi's Menu of the Month June 2010

 

Chefs note
I have chosen Aglio E Olio this month because it is a very easy and light dish to prepare; especially on these busy, June summer nights!
I would also like to suggest “Pinot Grigio” wine to accompany the dish.
Buon appetito!

Ingredients    Measures
GARLIC OIL     25 ml
OLIVE OIL       25ml
PARSLEY           5gr
SALT                3gr
PEPPER             1gr
CHILI FRESH OR DRY     1gr
PARMESAN        15gr
    
Procedure:
    
1.Place wok on heater. Place garlic oil and olive in wok
2. Place the pasta in boiling water start cooking
3. Bring the wok to medium heat and start warming the oils
4. Add the chili and cook briefly
5. Bring the pasta to the wok, add salt and pepper
6. Add parsley and liaise pasta with sauce.
7. Put in plate    
8. Add parmesan cheese in a thin line in the middle
9. Decorate with parsley leaf


Luigi Afelba
La Boca