Wednesday, July 30, 2003
Bite with Belkys: Spaghetti Alla Checca
It's a great taste of Italy you can make with only a handful of ingredients. And chefs say keeping it simple and fresh makes it delicious. We're cooking up top-notch spaghetti - in tonight's Bite With Belkys.
The Chef: Matteo Migliorini
The Restaurant: Locanda Sibilla
833 Lincoln Rd.
Miami Beach, FL
12 oz. of spaghetti
4 plum tomatoes (medium size)
4 basil leaves, julienned
1 small garlic clove, chopped
8 oz. of fresh mozzarella, cubed
4 tablespoons of extra virgin olive oil
salt and pepper to taste
Bring 6 - 8 cups of water to a boil and place in tomatoes for about 5 seconds. Remove tomatoes and place them in a bowl of ice water and let cool. Then, peel each tomato and cut them into cubes of about a half an inch wide. Mix with fresh, chopped garlic, fresh mozzarella, basil and extra virgin olive oil. Season with salt and pepper to taste
In another pot, boil 6-8 cups of water with a pinch of salt. Add spaghetti and boil for about 12 minutes, varying time depending on how "al dente" you prefer your pasta.
Once the pasta is cooked, strain it.
In a large bowl, mix the spaghetti with the marinated ingredients. Serve immediately and garnish with grated Parmesan cheese.
FOR A LIST OF RESTAURANTS PARTICIPATING IN THE MIAMI SPICE DINING PROGRAM (AUGUST/SEPTEMBER 2003):
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