Suburra - Recipe of the original aglio, olio and peperoncino and its variants against the legality!

All Net Crime is back on Netflix; one of the most acclaimed original TV series of the last period is back, with Alessandro Borghi and Giacomo Ferrara. Suburra is back, with Aureliano and Spadino against all of Rome, against those who want to take away their power and against - in particular - Samurai.

Suburra on Netflix

Suburra, for those who know little about the series, is an Italian product launched on Netflix in 2017, based on the novel of the same name by Giancarlo De Cataldo and Carlo Bonini and prequel of the film released in theaters in 2015, with Alessandro Borghi, Pierfrancesco Favino and Claudio Amendola . The first season was a great success and the second one managed not only to satisfy the expectations of the fans, but to give even more character to the characters and to the history of the rotten and corrupt capital of Rome.

After the events of the first season, in this second cycle, the characters of Borghi and Ferrara (respectively the Roman Aureliano and the gypsy Spadino), return to collaborate together with the now policeman Gabriele (Eduardo Valdarnini), influencing the votes for the mayor of the city and grabbing the power of the Roman underworld, finally controlling the drug and immigrant markets. Too much effort for all the characters in the series, who between a murder and an assault, can't even sit at the table and have dinner together in peace.

Are there no timetables for criminals and when their stomachs are rumbling? A nice spaghetti and you're done! I am not kidding, we have noticed that in Suburra the typical and most popular dish is undoubtedly the aglio, olio and peperoncino spaghetti. I find it both in the first and in the second season, demonstrating the fact that Aureliano and Spadino too - between damage and another - need to eat. Spaghetti with aglio, olio and pepperoncino is one of the simplest and fastest dishes in the world and takes only five minutes to prepare.

Spaghetti with aglio, olio and peperoncino is a typical Roman dish, even if the Neapolitans claim its origins.

The simplicity of the dish derives from the fact that before, when there were not many choices for food, the country used what it had at home to eat. Oil, chilli and garlic were the ingredients that were never lacking in all the houses in Italy and still do not lack and - associated with the strictly Neapolitan type of pasta - they made the poverty of the gastronomic union a delicacy for the taste buds. With time, then, the simplicity of the dish has diminished, applying some variations, which have become famous all over the world and also welcomed by the greatest chefs of international haute cuisine.

Aglio, olio and peperoncino: the original recipe

The classic recipe of spaghetti involves the use of garlic, extra virgin olive oil and chilli (dry or fresh, it’s far better with fresh), with the final addition, at the discretion of the cook, of chopped parsley as decoration. While the pasta water is boiling in the pot, you dedicate yourself to seasoning. Place a chopped garlic and some chilli in a pan, together with cold oil. Turn on the gas and let it warm up for a few minutes. Meanwhile also cook the spaghetti. Take a little of the cooking water and put it in the pan, so as to let the ingredients blend together well. Once cooked the spaghetti, pour them into the pan and let them flavor, crumble some roughly chopped parsley on the spaghetti mix it once more serve it and enjoy!

I do often the Calabrian way to make the sauce creamy and lightly salty with using the anchovies

This type of pasta, as mentioned above, was born in Naples, but it immediately made the rounds of Italy and each region did not hesitate in giving its own touch. The Salento variant, for example, also includes the addition of breadcrumbs during the cooking phase, so as to make the whole thing more blended and crunchy. In Calabria, to the original ingredients are added the bread crumbs and the anchovy fillets seasoned with salt, black pepper, oregano and ground red pepper. Sicilians, for example, prefer to put on Sicilian pecorino or salted ricotta. Instead, there are those who add red wine, olives and capers, bottarga, anchovies or walnuts.

Spaghetti with garlic, oil and chilli: the recipe by Antonino Cannavacciuolo

The recipe by the famous chef Antonino Cannavacciuolo instead includes many more ingredients, but we assure the impeccable taste. They serve - in addition to the main ingredients - also bread without crust, anchovies in oil, cauliflower and milk. First blend the bread, while the oil is heated in a pot together with the anchovies, which will melt during cooking and create a cream. Add the bread to the pan with the oil and mix everything together. In another pot, instead, create the cauliflower cream and mix the two creams with the addition of milk. The cream will be used to flavor spaghetti, served al dente with a sprinkling of chopped parsley.

In short, the simplest dish is at the same time also the most imaginative one, with a taste that is always new and tantalizing. We advise you to try it, maybe every evening a different variant, in the company of the old and new episodes of Suburra.