Spaghetti Aglio Olio
Top Rated Recipe
Key Details:
.png)
prep time: 10 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Moderate
.png)
Course: Main Course
Cuisine: Italian
Key Ingredients:
Green and yellow zucchini
Radish
Carrot
Garlic
Olive oil
About Spaghetti Aglio Olio
Table of Contents
- Large green zucchini 1
- Large yellow zucchini 1
- Medium radish 1
- Medium carrot 1
Step 1 : Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
Step 2 : Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.
Read MoreIngredients
- Large green zucchini 1
- Large yellow zucchini 1
- Medium radish 1
- Medium carrot 1
- Garlic cloves 3 to 4
- Bird’s eye chilli 1
- Green chilli 1
- Medium onion 1
- Olive oil 1 tsp
- Salt to taste
- Black peppercorns, crushed to taste
- Fresh basil leaves 4 to 5
- Fresh coriander leaves, chopped as required
- Red chilli powder ¼ tsp
- Micro greens for garnishing
How to Make Spaghetti Aglio Olio (Stepwise Photos)
Method
- Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
- Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.
- Heat olive oil in a non-stick pan. Add garlic, bird’s eye chilli and green chilli and salt and saute for 1 minute.
- Add the vegetable spaghetti, crushed peppercorns, basil leaves, coriander leaves and chilli powder. Toss and saute for 2-3 minutes.
- Transfer into serving bowl, garnish with micro greens and serve hot.
Additional Tips and Tricks
About chef
Chef Vicky Ratnani
I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.
Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box. I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques is the trinity of my cuisines. Aurus & Nido in Mumbai were the restaurants where I created some crazy food and were considered among the top eateries in the country.
Television is another medium where I share my recipes and belief that people can cook & eat at home very well. My vegetarian cook book Vicky Goes Veg is a cutting edge veg cook book where world flavours meet local markets in your homes. The book won the prestigious Gourmand Award for Best Vegetarian Cook 2015 this year. My newest show VICKYPEDIA which starts in Feb on Zee is a fun filled show with amazing recipes from all over the world.
Currently I work as Culinary Director for Everstone Capital and am responsible for Harry’s Bar all over India which is a relaxed bar with tasty comfort food and great cocktails. Next my new venture The Disgruntled Chef which will open shortly in Mumbai. It is a produce and technique driven placer boasts of delicious small plates, tapas, and hearty main meals to share.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available