Spaghetti alla brace, or grilled spaghetti, represents a fascinating intersection of traditional Italian cuisine and modern grilling techniques. This innovative dish, championed by chefs like Michelangelo Mammoliti and Errico Recanati, elevates the humble pasta dish to new heights, infusing it with smoky flavors and a unique culinary experience. The allure of cooking over embers resonates deeply, appealing to both traditionalists and modernists, positioning acclaimed chefs like Errico Recanati as masters of this archetypal cooking method.
The Appeal of Grilled Cuisine
The art of grilling, seemingly simple, conceals a wealth of nuances that contribute to exceptional results. Errico Recanati, a celebrated chef, expertly navigates these complexities, highlighting the potential of grilled cuisine. The integration of grilling into pasta dishes, such as spaghetti alla brace, showcases a creative approach to traditional recipes.
Spaghetti Alla Brace: A Chef's Signature
Michelangelo Mammoliti's spaghetti BBQ is an iconic dish at La Madernassa in Guarene, a testament to the chef's culinary innovation. This dish is so beloved that removing it from the menu would likely cause an uproar among patrons. Mammoliti's inspiration for this dish comes from his childhood memories of Sunday family meals, where grilled meats were a staple.
Crafting Spaghetti Alla Brace at Home
Mammoliti assures that recreating this dish at home is entirely feasible. The process involves initially cooking the spaghetti in a broth made from prosciutto di Cuneo IGP. The pasta is then transferred to a saucepan with prosciutto oil, rosemary, and garlic to finish cooking. The final step involves placing the spaghetti on a barbecue grill (preferably one that can be sealed tightly) to infuse it with a smoky flavor reminiscent of grilled pork chops.
Andreina's Cacio e Pepe Alla Brace: A Masterclass in Smoke and Flavor
Errico Recanati's Andreina restaurant in Loreto takes the concept of grilled pasta to another level with its Cacio e Pepe alla Brace. This dish elevates the classic Roman pasta dish by incorporating a unique grilling process, resulting in a symphony of flavors that tantalizes the palate.
Leggi anche: Sapori Mediterranei in un piatto di pasta
The Evolution of Cacio e Pepe
Cacio e pepe, a cornerstone of Roman cuisine, is traditionally prepared with just a few simple ingredients: cheese and black pepper. Historically, this dish was a staple for shepherds during transhumance due to its ease of preparation and portability. Over time, it has evolved from a rustic dish to a culinary challenge for chefs aiming to achieve the perfect creamy sauce.
Recanati's Innovative Approach
Recanati's version of cacio e pepe embraces the essence of smoke, infusing the pasta with a depth of flavor that transcends the traditional recipe. His Cacio e 7 Pepi, as it's known on the menu, is a masterful blend of Italian tradition, ancient techniques, gastronomic research, and exotic ingredients.
The Four Stages of Cooking
The preparation of Cacio e Pepe alla Brace involves a meticulous four-stage cooking process:
- Boiling: The spaghettoni Benedetto Cavalieri are initially boiled in salted water for a brief period.
- Infusion: The pasta is then immersed in warm water to retain its starch content.
- Cooling: The pasta is cooled to halt the cooking process.
- Grilling: The pasta is cooked over a live fire, absorbing the smoky essence of the embers.
The Grilling Technique
Errico Recanati employs small grilling racks of varying thicknesses to ensure even cooking without the pasta falling through the grates. A custom-made "cap" crafted from baking sheets and lid handles is placed over the pasta during grilling to trap the aromatic smoke from a special blend of seven Appennine woods.
The Final Touches
After grilling, the pasta is finished on the stove with a sauce made of cooking water, cheese, butter, and a blend of seven peppers. This unique pepper blend enhances the smoky flavor without overpowering it. The resulting dish boasts a perfectly al dente texture, a hint of crispness, and a lingering smoky flavor that is both aromatic and savory.
Leggi anche: Frittata Napoletana di Spaghetti
Spaghetti Alla Carbonara Al Barbecue
Another exciting twist on a classic Italian pasta dish is spaghetti alla carbonara al barbecue. This recipe calls for guanciale, which is cured pork cheek, instead of pancetta, which comes from the pork belly. The cooking process uses both direct and indirect heat methods to achieve the perfect balance of flavors and textures.
Preparing the Guanciale
The guanciale is cooked using the direct heat method. Slices of guanciale are placed on parchment paper on the grill and cooked until crispy, ensuring a rich, smoky flavor.
Assembling the Dish
Cooked spaghetti is combined with a savory zabaione made with eggs, Parmesan cheese, and a touch of salt. The mixture is then placed in individual aluminum molds and briefly grilled to create a warm, flavorful dish with a hint of smokiness.
Additional Grilled Delights
Beyond pasta, the realm of grilled cuisine extends to include a variety of unexpected ingredients that offer unique flavors and textures.
Grilled Oysters
Victor Arguinzoniz, a renowned Spanish chef, is known for grilling everything, including oysters. While it may seem unconventional to those who prefer raw oysters, grilling them imparts a smoky flavor that enhances their natural briny taste.
Leggi anche: Ingredienti Spaghetti San Giuannid
Grilled Fish
Floriano Pellegrino, a Michelin-starred chef, often grills fish. He suggests grilling an entire monkfish glazed with vinegar, garlic oil, hazelnut sauce, and caramelized hazelnuts for a delightful seafood dish.
Grilled Offal
Matteo Monti, a chef known for his innovative use of ingredients, enjoys grilling offal, particularly lamb's liver. He recommends grilling thick slices of lamb's liver and marinating them with classic herbs or a Japanese-inspired blend of scallions, chili, ginger, chives, and Thai soy sauce.
Grilled Tomahawk Steak
The tomahawk steak, a visually impressive cut resembling a Native American battle axe, is a show-stopping centerpiece for any barbecue. Its generous marbling and thick cut make it ideal for grilling, resulting in a flavorful and tender steak.
Grilled Stuffed Potatoes
Poormanger, a Turin-based eatery, offers a guide to grilling stuffed potatoes. They recommend using medium-sized potatoes, coating them with oil, and grilling them until tender. Once cooked, the potatoes are mashed with oil and salt, creating a flavorful puree.