When I turned thirty I toured around Italy in my campervan, cooking everywhere I went.
I did some amazing things which changed my life forever and I'll never forget it. Thanks
to Food Tube I can now share these things with you guys and I'm really excited. Sicily,
pasta. In every part of Italy they do things a little bit different. This amazing chef
took me into his kitchen and showed me his unique pasta sauce. The name is margherita
con acciughe and you make it with tomatoes, anchovies, garlic, olive oil, pine nuts, raisins.
Olive oil and some garlic. How much do you put in? This? I think it's enough for one,
two dishes. Ok, so basically they've got about five or six tablespoons of olive oil, they've
sliced up about one clove of garlic in there and then probably there's about six or seven
anchovy fillets now but this is for four people so the recipes slightly changed. Une, duo,
tre? Tre. So three tablespoons of tinned tomatoes. So a little water in there just to sort of
dilute and melt all the anchovies and the tomatoes. So the pine nuts and raisins, is
that very Sicilian? Very Sicilian, yeah. Sugar? Two sugar? Ok two sugar. Tomato is acid, so
the sugar is balance. Plenty of pepper, no chilli? No pepperoncino? No. I've never seen
this pasta in my life. What's really interesting is the sweetness of having the raisins with
the tomatoes and anchovies, salty anchovies, really, really tasty. These are all quite
cheap ingredients in Italy. Pangrattato. In Sicily we call the bread. Pangrattato, it's fantastic, crunchy, garlicky breadcrumbs.
You can fry it, roast it and in the old days it was an alternative to parmesan cheese,
which was expensive. And now this pasta, what's this called? We can buy this in England. What
do you call this? Margherita. Margherita. It's like a white fettuccine with some waves
on the sides. It's very beautiful. Is this Sicilian? Absolutely, yes. Eight minutes to
cook? I think about seven minutes. Grazie. So the pastas gone in. So this is ready? Yes,
the pasta is ready now it's time to serve. Now the pangrattato you basically toasted
this dry? No olio? No olio, no. Because in other parts of Italy they use olio. Ok, so
now. No, ok. I've never seent hat before, with the ladle. Let's have a little go. He
winds it in the spoon, I've never seen that before. I've seen that, but never, that's
quite clever. So over on here and the pangrattato. And a little decoration. Beautiful. Very good.
Thank you very much, that's very... Grazie. Now I'm starting to feel a bit more Sicilian now.
Mangiare, mangiare. Yeah. We never use the spoon when we eat pasta. Never. You've got
the sweet raisins, the pine nuts are lovely, just by doing the pangrattato you get that
crunch. It's fantastic, absolutely fantastic. So guys, subscribe now, it's free. And if
you like this please like it and if you wanna comment please comment and of course share
it on Facebook and Twitter and all that stuff. Lots of love guys, thanks ever so much and enjoy.