How to Cook Spaghetti Al Limone | Searching for Amalfi Lemons in Naples, Italy
-
0:04 - 0:06(Nicole) So, you've ridden
a gondola in Venice, -
0:06 - 0:08eaten gelato in Florence,
-
0:08 - 0:10you think you've seen Italy;
-
0:10 - 0:11you haven't.
-
0:11 - 0:15No one earns that badge
until they've been to Naples. -
0:18 - 0:20Naples is not for the faint of hearts,
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0:20 - 0:21it's crowded,
-
0:21 - 0:22chaotic,
-
0:22 - 0:23and tatted up.
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0:23 - 0:26But man, does this place have soul.
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0:27 - 0:29It's full of characters
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0:29 - 0:30and around every corner
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0:30 - 0:32it's a diamond in the rough.
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0:32 - 0:33That's what kept me coming back here
-
0:33 - 0:35for two decades.
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0:35 - 0:38And just when I think
I've got a handle on her, -
0:38 - 0:39she surprises me.
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0:39 - 0:41So, this time, I've come with backup.
-
0:41 - 0:42Buongiorno.
-
0:42 - 0:43Buongiorno, Nicole.
-
0:43 - 0:46(Nicole) I'm hitting
the historic quarter with Francesca, -
0:46 - 0:48my woman on the inside.
-
0:48 - 0:50She's a local expert with Context,
-
0:50 - 0:53guiding urban explorers
who want to go deeper. -
0:54 - 0:57In this area is where
I first fell in love with Naples -
0:57 - 0:59because it is full of life, right?
-
0:59 - 1:01- (Francesca) Scooters!
- (Nicole) Yes! -
1:01 - 1:02(Laughter)
-
1:02 - 1:04- (Nicole) it's never boring!
- (Francesca) That's true! -
1:04 - 1:06(Music)
-
1:06 - 1:08(Nicole) I'm here on a mission.
-
1:08 - 1:10In our last episode,
I spent a day in Amalfi -
1:10 - 1:12where I discovered how lemons
-
1:12 - 1:15are literally saving
the town from disaster. -
1:15 - 1:17Now, I'm in the big city,
-
1:17 - 1:21to learn how lemons have inspired
Italian cooking and culture. -
1:21 - 1:23(Music)
-
1:23 - 1:24After the requisite coffee --
-
1:25 - 1:27We start at the beginning.
-
1:27 - 1:30(Francesca) So my town has got
-
1:30 - 1:33almost 3,000 years of life.
-
1:33 - 1:36(Nicole) Naples was first settled
by the ancient Greeks, -
1:36 - 1:39this was the site of the Agora,
-
1:39 - 1:40and later the Roman Forum.
-
1:40 - 1:43Francesca shows me
two Corinthians columns, -
1:43 - 1:47lone survivors of a first century temple,
-
1:47 - 1:51incorporated into de facade
of a 17th century church. -
1:51 - 1:54This is what exciting about Naples,
-
1:54 - 1:56it's a haphazard layer-cake of stories;
-
1:56 - 1:59stories you can
walk right up to and touch, -
1:59 - 2:01if you know what you're looking at.
-
2:03 - 2:06To outsiders, Naples can seem inscrutable,
-
2:06 - 2:09it's hard to know where
history ends and myth begins, -
2:09 - 2:12where faith fuses with superstition.
-
2:12 - 2:15Just look at these
handmade nativity scenes, -
2:15 - 2:18a quintessentially Neapolitan fixation.
-
2:18 - 2:22You got modern-day figures
witnessing the virgin birth, -
2:22 - 2:24and there, amid the terracota produce
-
2:24 - 2:25I spot them --
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2:25 - 2:27(Francesca) This was very typical,
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2:27 - 2:29there were people selling in the streets
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2:29 - 2:31fresh lemon juice.
-
2:32 - 2:34(Nicole) And those lemons
would have come up from the coast. -
2:34 - 2:37(Francesca) The best lemons are
from Amalfi and from Sorrento. -
2:37 - 2:39(Music)
-
2:39 - 2:42(Nicole) All these fake lemons
make me crave the real thing, -
2:42 - 2:45so we head over to Cafeteria Ippolito
where they have -- -
2:45 - 2:48(Francesca) Delizie al limone
-- the lemon delight. -
2:48 - 2:49We use a lot of lemons.
-
2:49 - 2:52Actually, we have
a lot of lemons in our gardens -- -
2:52 - 2:54- (Nicole) Yes!
- (Francesca) and our balconies. -
2:54 - 2:58There were a lot of monastery cloisters
that had these plants, -
2:58 - 3:03also because they were
considered like healing plants. -
3:03 - 3:05- (Nicole) Yes, medicinal, right?
- (Francesca) Medicinal. -
3:05 - 3:09I think we should have
a little bit of medicine then, shall we? -
3:09 - 3:10I think we should.
-
3:10 - 3:12(Music)
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3:13 - 3:14(Nicole) Thank you!
-
3:14 - 3:17This looks like... a sugar bomb!
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3:17 - 3:19(Laughter)
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3:19 - 3:22Layers of sponge cake
filled with lemon cream, -
3:22 - 3:24covered with Chantilly cream.
-
3:24 - 3:25(Music)
-
3:25 - 3:29Okay, so delizie al limone,
not really my thing, -
3:29 - 3:31a little bit too sugary
and a little bit too creamy, -
3:31 - 3:35but it was fun, it's lemons,
that's what we're doing here, right? -
3:36 - 3:38Luckily, it's nearly lunchtime,
-
3:38 - 3:39we're headed to a friend's apartment
-
3:39 - 3:42where Francesca has arranged
for me to learn from a local chef -
3:42 - 3:45a perfect Neapolitan summer dish,
-
3:45 - 3:48but of course,
we can't arrive empty-handed. -
3:48 - 3:52This is a salumeria from 1864,
let's check it out! -
3:54 - 3:57(Music)
-
4:00 - 4:02(Nicole) Thank you!
-
4:03 - 4:04We got our cheese,
-
4:04 - 4:05our bread,
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4:05 - 4:06and lemons.
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4:06 - 4:08And this being Naples,
-
4:08 - 4:10we bought them all
from specialty purveyors, -
4:10 - 4:12who have been doing this forever.
-
4:13 - 4:15It's time for spaghetti al limone!
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4:15 - 4:16Let's go!
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4:16 - 4:20(Music)
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4:22 - 4:24We arrived at a friend's
fabulous apartment -
4:24 - 4:25to cook with Antonio,
-
4:25 - 4:29who's whipped up dishes
in top kitchens in Italy and England. -
4:30 - 4:31Ciao!
-
4:31 - 4:32(Laughter)
-
4:32 - 4:35(Music)
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4:38 - 4:40(Nicole) This is spaghetti al limone!
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4:40 - 4:44A dish that Neapolitans crave
when summer hits -
4:44 - 4:46and lemons are at their peak.
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4:46 - 4:47To make it you'll need:
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4:47 - 4:48(Antonio) Double cream,
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4:48 - 4:49parmesan,
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4:49 - 4:51dry red chili,
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4:51 - 4:52garlic,
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4:52 - 4:53butter,
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4:53 - 4:54lemon from Sorrento,
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4:54 - 4:55parsley,
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4:55 - 4:57and obviously the linguine.
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4:57 - 4:57Let's go!
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4:57 - 5:00(Nicole) Okay, half zest,
half juice of the lemon. -
5:00 - 5:01(Music)
-
5:01 - 5:02(Nicole) More?
-
5:02 - 5:05- (Antonio) Go, go, go --
- (Nicole) You can't have too much lemon! -
5:05 - 5:07(Antonio) Yeah, specially
if they are from the Amalfi coast. -
5:07 - 5:09(Nicole) And everything
right into the cream? -
5:09 - 5:10(Antonio) Yeah.
-
5:10 - 5:11And the reason why we do that
-
5:11 - 5:13it's because we don't want
to cook the zest, -
5:13 - 5:15because it's already bitter,
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5:15 - 5:17if you cook it, it'll be even more bitter.
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5:17 - 5:18Perfect.
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5:18 - 5:19Nice smell.
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5:19 - 5:24(Nicole) Smell this, come on, so good!
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5:24 - 5:26(Music)
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5:26 - 5:30(Nicole) Next, we chop garlic,
chili and parsley. -
5:30 - 5:32A lot of people,
at least where I come from, -
5:32 - 5:38think of Italian food as tomato sauce
and olive oil, not butter and cream. -
5:38 - 5:41(Antonio) We already have
the lemons, which are bitter, -
5:41 - 5:45so the olive oil, especially
the extra virgin olive oil is bitter, -
5:45 - 5:46so you don't want to have too much --
-
5:46 - 5:48- (Nicole) Too much bitterness.
- (Antonio) Exactly. -
5:49 - 5:52(Nicole) Antonio melts de butter
with the parsley, garlic and chili. -
5:52 - 5:56(Antonio) This is basically
a very, very simple dish -
5:56 - 5:59and everyone can do that,
but you need the right ingredients. -
5:59 - 6:01(Nicole) Good quality ingredients.
-
6:01 - 6:02(Antonio) Absolutely.
-
6:02 - 6:06(Nicole) And patience,
that's the hardest ingredient to find. -
6:06 - 6:08(Antonio) You always need patience.
-
6:09 - 6:12(Nicole) We add the lemon creme
until it's just warm through. -
6:12 - 6:17(Antonio) Now, the king
I say in Italy - parmesan. -
6:17 - 6:22Okay, the pasta is boiling...
that's, the water is boiling -
6:23 - 6:26and we're going to open the pasta
in the Italian way -- -
6:26 - 6:28(Nicole) Whoaaaa!
-
6:28 - 6:30(Music) (Laughter)
-
6:30 - 6:34(Nicole) Antonio says it should come out
slightly undercooked but, -
6:34 - 6:35how does he know when that is?
-
6:35 - 6:39(Antonio) I'm going to just touch it,
then I know... I know it's the right time. -
6:39 - 6:40(Nicole) The pasta whisperer --
-
6:40 - 6:41(Laughter)
-
6:41 - 6:44(Antonio) It will actually
tell me, "I'm ready" -- -
6:45 - 6:47(Nicole) I'm going to listen
and see if it tells me that -- -
6:47 - 6:49(Laughter)
-
6:49 - 6:51(Nicole) It doesn't,
but eight minutes later, -
6:51 - 6:54it tells Antonio it's ready for the sauce.
-
6:55 - 6:58He tosses the pasta as only
a professional chef could. -
6:58 - 7:00I'd have spaghetti down
my blouse doing that. -
7:00 - 7:04A couple of pinches of salt
and he ladles some hot pasta water -
7:04 - 7:06until the linguine is fully cooked.
-
7:06 - 7:09More parmesan and more lemon zest.
-
7:09 - 7:12(Antonio) That will give you
the smell, you know. -
7:12 - 7:14- (Nicole) To the table?
- (Antonio) To the table. -
7:14 - 7:17(Music)
-
7:18 - 7:21We used linguine instead of spaghetti
which has more surface area -
7:21 - 7:22for the sauce to cling to.
-
7:23 - 7:25There we go --
-
7:27 - 7:31(Nicole) After a long walk,
we're finally feeding you. -
7:31 - 7:33(Laughter)
-
7:33 - 7:34(Francesca) Buon appetito!
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7:34 - 7:35(Antonio and Nicole) Buon appetito!
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7:36 - 7:38(Music)
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7:42 - 7:44To Naples' new friends and limone!
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7:44 - 7:46(Laughter)
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7:46 - 7:48(Music)
- Title:
- How to Cook Spaghetti Al Limone | Searching for Amalfi Lemons in Naples, Italy
- Description:
-
Part two of my Italy adventure takes us to Naples, an Italian city that's not for the faint of heart. I get the inside track on how lemons have inspired Neapolitan food — plus a cooking masterclass from a local chef (see recipe below).
This episode is made possible by Context: https://www.contexttravel.com/
HELP US MAKE THESE VIDEOS: http://bit.ly/2qte8HK
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______________________________________Spaghetti al Limone Recipe
400 g linguine
150 g butter
250 g double cream (heavy cream in US)
1 lemon
1 small dried chili, minced
2 cloves garlic, minced
1 small bunch parsley, leaves chopped
1/2 cup of grated parmesan1. Bring a pot of salted water to a boil (the pot should be large enough to cook the linguine).
2. Grate the zest of 1 large lemon directly into the double cream. Then fold in the fresh juice of half that lemon.
3. To a large skillet set over medium-low heat, add the butter, garlic, chili and half the parsley. Stir until the butter is melted and everything is coated with it.
4. Before the garlic starts to color, add the lemon cream and slowly stir until it’s combined with the butter.
5. Add 1/4 cup of parmesan and stir to combine. Remove the sauce from the flame and set aside. Don’t worry if it begins to separate; it will come back together when we stir it again later.
6. Add the linguine to the boiling water, and cook for 4 minutes less than the package recommends.
7 Drain the linguine, reserving a couple cups of the hot cooking water. Add the linguine to the sauce and carefully toss to the coat each strand.
8. Add a ladle-full of cooking water until it is absorbed by the pasta. Keeping adding water until the linguine is finished cooking - it should be al dente, not mushy.
9. Add the remaining parmesan and parsley. Serve immediately. - Video Language:
- English
- Team:
- Eating With My Five Senses
- Project:
- TRUE FOOD TV: Recipes - PART 1
- Duration:
- 08:02