AL PACINO
and AGLIO OLIO
"SPAGHETTI THAT IS" !!!
SPAGHETTI AGLIO OLIO
alla AL
AL PACINO & AGLIO OLIO
Al Pacino and Aglio Olio
you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds
me of that great fellow New Yorker Sicilian American, the one-and-only Al
Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for
me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater
District (where Al often performs on stage), Al Pacino used to come and eat
there every now and then. He never wanted anything to fancy, but something that
just about all true blooded Italian-American wants, and that dish is Spaghetti
Aglio Olio, plain and simple, yet it’s in
our blood. That’s what Al wanted
and that’s what we gave him, and Al loved it and you will too.
Recipe Excerpted
from Grandma Bellino's Cookbook
Spaghetti Aglio Olio
the Way AL Likes It !!!
"Al Pacino That Is"
Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook
Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the Anchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it.
Mangia Bene!
RECIPE
INGREDIENTS :
¼ cup best quality
Italian Olive Oil
6 cloves of Garlic,
peeled and minced
½ teaspoon
Red Pepper Flakes
6 Anchovy
Filets minced fine
1 pound
imported Italian Spaghetti
¼ cup
Italian Parsley
Put a large pot with 4
quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.
Place Olive Oil and
Anchovies in a large frying pan and cook on medium heat for 2 minutes.
Add garlic and cook on
medium heat for 2 minutes. Add red pepper and continue cooking on low heat
until the garlic begins to turn slightly brown. Turn heat off and let rest.
Add spaghetti to the
boiling salted water. Cook spaghetti according to directions on package. Two
minutes before the cooking time on package start testing the done-ness of the
spaghetti by taking a strand out of the water and biting into it to see how far
cooked it. By doing this you’ll be able to determine if it needs to cook a bit
longer or if it’s ready.
Once the past is
finished cooking, quickly remove it from the heat and drain into a colander,
reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.
Add spaghetti back to
the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic
anchovy sauce and the reserved pasta water over the spaghetti with half the
chopped Parsley and mix well.
Divide the spaghetti
among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti
with some chopped parsley and serve.
The GODFATHER
Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),
and Sollozzo (Al Lettieri)
"GET THE VEAL. IT'S THE BEST in THE CITY"
MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO
BUT SOLLOZZO GOT HIS
MICHAEL GETS HIS REVENGE
GET THIS RECIPE AND MUCH MORE
in
GRANDMA BELLINO'S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
by Daniel Bellino "Z"
RECIPES FROM MY SICILIAN NONNA
GIUSEPPINA SALEMI BELLINO
ONE LEAST PICTURE of AL
Al Pacino
as
Bobby Deerfield
1977
HE'S a HANDSOME FRIGGIN DEVIL
ISN'T HE ???
ALSO by DANIEL
His # BEST SELLING
SUNDAY SAUCE
SUNDAY SAUCE
AL PACINO
"HANDSOME DEVIL"
