Home Pasta Capellini with Garlic and Butter – Italian Pasta Recipe with Molecular Gastronomy

Capellini with Garlic and Butter – Italian Pasta Recipe with Molecular Gastronomy

13 second read
20
0
65



http://www.amazon.com/Cooking-Russia-Volume-Greg-Easter/dp/193493996X
The hyperlink above is Amazon’s itemizing of Volume 2 of my cookbook.

source

Load More Related Articles
Load More By smartmal
Load More In Pasta

20 Comments

  1. Philosophical Skeptic

    January 1, 2019 at 5:29 pm

    Is it OK to let the oxidization of the leeks and garlic to go for more than 5 minutes? I am cooking this tonight and had to leave the mixture out for around 15 to 20 minutes before blending it

    Reply

  2. joanna Ou Mallon

    January 1, 2019 at 5:29 pm

    Really really yummy so yummy I was horny despite of the bad breath!

    Reply

  3. BravingTheOutDoors

    January 1, 2019 at 5:29 pm

    Made this today.
    I surprisingly liked it.
    I wasn't convinced about it when I first saw it. It seemed … simple.
    In truth, it is "simple" but it's very well though out. It tricks you. I almost felt like I'm eating a substantial sauce.
    The layers of different kind of garlic was great for me. Really my kind of taste.
    Very satisfying.
    Also, I normally have a feeling that "something is missing" though I rarely know what that something is.
    I did not feel that way about this recipe at all.
    Like I said… it tricks you ha ha.

    Reply

  4. GCGNATOR CATS

    January 1, 2019 at 5:29 pm

    just made it today, really good feels like a more refined pasta aglio olio even tho its quite different. im surprised you didnt add pepper on yours

    Reply

  5. Huy Truong

    January 1, 2019 at 5:29 pm

    Can you recommend any type of protein dish (chicken, meatball, steak) should be served with this dish?

    Reply

  6. Giancarlo Gatti

    January 1, 2019 at 5:29 pm

    Funny thing we went to isola bella island in italy and we ate at an italian restaurant and headed by a chinese chef and he wasn't very good lol.

    But anyway, I've never worked with leeks before so i kept peeling and peeling until i realized that I peeled the entire thing lol. I mean i can still chop it up before going into the food processor – the tender parts, so it should still be okay right?

    Reply

  7. GCGNATOR CATS

    January 1, 2019 at 5:29 pm

    I'll try my best but if I can't find capellini, what's the next best choice? Spaghettini?

    Reply

  8. Fleeb Plumbus

    January 1, 2019 at 5:29 pm

    Why does he leave the chopped garlic and leek for 5 minutes before puréeing?

    Reply

  9. BravingTheOutDoors

    January 1, 2019 at 5:29 pm

    Greg, I've watched most of your videos the last few days. I'd love to buy your books but for reasons I won't go into it's just not easy for me to read on paper. I mainly read on my computer. I saw your books on the Amazon UK but only as hard copies.
    I can appreciate it's your intention to sell your books and in most cases I would prefer a cook book as a hard copy (I have several that are over 200 years old!!) but since you have far more text to actually read and not just pictures and measurements I felt I should let you know that at least for me this is not easy.

    I watch your videos primarily for enjoyment and to enrich my own cooking but unless it's on my computer I won't have the time to read it since I'm so busy.
    Anyway… just felt I should say something… the market is opening in half an hour… time to refine those stocks!

    Reply

  10. Michael T. Pyle

    January 1, 2019 at 5:29 pm

    Just purchased your book, '40 Years in One Night' and looking forward to some laughs…

    Reply

  11. יעקב גו

    January 1, 2019 at 5:29 pm

    большое спасибо

    Reply

  12. Eric Kelsey

    January 1, 2019 at 5:29 pm

    Made this last night the paste is an excellent idea I would of never thought of. I probably could of cooked my pasta about 30 seconds less it cooks so fast. Tasted excellent I ate it with bbq chicken leg quarters I cooked on the grill. Thanks for sharing the recipe and video..

    Reply

  13. ninesticks

    January 1, 2019 at 5:29 pm

    this just has to be great – the paste has to make this far superior to what i typically do….so this will get done very soon…i can see some fried shrimp as a side…..i wonder how the beau monde might go here….i am using that often now …cheers NS

    Reply

  14. mizaru84

    January 1, 2019 at 5:29 pm

    I've always like your stuff but some recipes require too much of an "investment" in ingredients and I dun cook often. But this seems like a nice one for me to try. Looking forward to the fennel salt recipe as I think it's gona have loads of uses.

    Reply

  15. shair00

    January 1, 2019 at 5:29 pm

    This was very very good. I did not make it until tonight because, I did not have any very dry white wine, and I had to find Capellini. The grocery stores carry spagehetti, angel pasta, and fettuccine. When you ask the clerk, they have never heard of it. So once I drive 12.5 miles to an import store, pay up the butt, now I can make it. Once its cooked, you can taste the garlic but not so much the leek. It was very good and I will forever have issues in explaining your recipes to your other fans. Its fantastic, I will have this again, but if you want an accurate view of how it taste, you will have to make it yourself. My son, his girlfriend, and myself all had this as a midnight snack and we all loved it, its just something that will have to be experienced if you are curious of its taste. That said, its not very hard to cook and you will not be disappointed., That is the best I can do!

    Reply

  16. luddeh

    January 1, 2019 at 5:29 pm

    Thanks for recipe!
    Would the leek+galic "reaction" happen if I finely mince+mix the produce instead of using food processor?

    Reply

  17. Bruce Graham

    January 1, 2019 at 5:29 pm

    Thanks for highlighting the oxidation (air exposure) phenomenon with the fennel/garlic preparation. George Mateljan has proselytized tirelessly on the health benefits of this little trick but he doesn't emphasize the flavor benefits of doing so and I had never appreciated that either. Always something new and useful from St Petersburg.

    Reply

  18. stéphane chollet

    January 1, 2019 at 5:29 pm

    Bravo!! 🙂

    Reply

  19. shair00

    January 1, 2019 at 5:29 pm

    IF….I am correct, Capellini Is in between Angel Hair and Spaghetti? I honestly have never had it, but if I like angel hair, I am sure I will love this. Slightly browned garlic and some less cooked garlic along with that garlic leek paste will be awesome for a garlic lovin freak like myself. If Vampires really existed, I would eat this dish quite often.

    Reply

  20. GI_2_

    January 1, 2019 at 5:29 pm

    Just tried it (scaled up for 3) and it came out great. Used a Torrontés since that's the most easily available dry wine where I live. For the next time I will try to get my hands on some fennel salt.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Baked Pork Chops with Rice

This is the kind of dinner many people take pleasure in, put it collectively and overlook …