Saturday, June 20, 2020

Claudio Cavaliere, of Espresso Restaurant in Waterford city, has been cooking from home throughout the lockdown – we bring you his easy to follow recipe videos, perfect for the weekend. Enjoy!

(See below for ingredients and method)

Click image below to watch the video.

 

Fusilli alla Vodka

A strange sounding but delicious dish believed to have gained popularity in Italy and the United States in the 80’s

Ingredients:

80g of Fusilli per person

Olive oil for frying

Pancetta, cubed

Small clove of garlic, thinly sliced

100ml cream

Knob of butter

50ml tomato passata

Shot of vodka

Sprig of flat leaf parsley, roughly chopped

Method:

Claudio Cavaliere

Put the fusilli to cook in a large pot with salty boiling water. Meanwhile sauté the pancetta and sliced garlic in a little olive oil over a medium heat until nicely browned. Slowly add the vodka to the pan whilst not directly over the flame, now carefully bring the pan directly over the flame to flambé the vodka (BE EXTREMELY CAREFUL HERE). When the flame dies down add all of the cream, passata and butter. Season with a pinch of salt, a twist of freshly ground black pepper and reduce by about a third.

When the pasta is cooked, drain well and add to the sauce. Toss the pasta in the sauce along with the chopped parsley until well coated and serve. Enjoy!

Claudio

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By Claudio Cavaliere
Contact Newsdesk: 051 874951

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