Wednesday, January 09, 2013

Fusilli Aglio Olio

It's been awhile since I last blogged, and it's been longer since I cook properly, I figured I should do both today. Which means the return of 良师父 Chef Leong's Recipes...

What I cooked today is an unorthodox version of Pasta Aglio Olio...


1. One handful of fusilli - usually people will use spaghetti for this dish, but I spontaneously crave for fusilli, I even got myself the colorful version, the orange and green colors are supposed to come from tomato and spinach.

2. Three cloves of garlic - this is crucial, this is the Aglio part, because aglio means garlic in Italian. I forgot to take photo of my garlic, so will have to make do with something from the internet =P .

3. A spray of extra virgin olive oil - this is the Olio part, olio means oil in Italian. Olive oil obviously because it is healthy and because the Italians use this. Extra virgin is the best grade of olive oil, most nutrients in it.

4. Three white mushrooms - you can use any mushrooms, usually the restaurants use button mushrooms, but I was feeling nostalgic of my time in the UK, we had a lot of these white mushrooms back then.

5. Some minced chicken - just to fulfil the meat quota, you can use pork or beef, and not necessarily minced, can be sliced or chunked or whatever f**k you wanna do with them, it is basically up to you.

6. Generous portion of romaine lettuce - the original plan was to use asparagus, but when I was grocery shopping, the asparagus available looked totally unappetizing and utterly undesirable, so this is my alternative. With the vege, more is good, we want to be healthy, right?

7. Pinch of salt and pepper for seasoning.


 I don't have those so-called assistant cameraman, and when I am preparing/cooking, my hand becomes greasy, not exactly great to grab my phone and snap photos, so the procedure will be purely words.

1. Bring a pot of water to boil, season with a pinch of salt, and dump the fusilli in. The salt serves to prevent the pasta from sticking to the pot, and to slightly season the pasta.
2. Leave the fusilli cooking, it takes 10 to 12 minutes to cook.
3. Marinate minced chicken with a pinch of salt and pepper, give it a proper mixing up.
4. Wash the mushroom and romaine.
5. Peel off the garlic's skin and slice them up.
6. Slice up the mushroom.
7. Chop the romaine into smaller, bite sized pieces.
8. By now your fusilli should be almost cooked. Drain them into a bowl.
9. Put a good old spray of extra virgin olive oil into a pan.
(Remember to use low heat, extra virgin olive oil has a very low smoking point, approx 200 deg C, if the temperature of the oil exceeds that point, the nutrients will go up the smoke and the harmful substance kicks in. If you use an induction cooker like me, it is even better, just use the 150 or 120 deg C setting)
9. No need to wait for the oil to heat up, dump the garlic into the pan, saute for a while, until the slightest frangrant and colors appear.
10. dump in the mushroom slices and minced chicken. Saute for about 2 minutes.
11. Dump in the romaine, continue stirring for about 1 minute.
12. Dump in the cooked and drained fusilli, continue cooking for another couple of minutes.
13. At this juncture, you can add in another pinch of salt and pepper for flavors. Jamie Oliver likes to use stuff like basil and parsley at this point, I'm having none of them. Why? Because I don't like those stuff.

14. Ready to serve. Job done. Dig in.

The main reason why this is unorthodox is because the end product seems to have more vege than pasta, but then, heck cares, it just means I'm eating more healthily, right?

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