Recipe for aglio, olio e peperoncino by Giorgio Locatelli

Simple, tasty and spicy are the keywords here

This is one of my favourite dishes. It’s one of the first things you can teach your children to cook – if they are adventurous with strong flavours – and it will stand them in good stead for the rest of their lives, when money is short or cooking for a gang at university or after a late night.

My wife, Plaxy, cooks this for us when we arrive in Puglia on the silly o’clock flight, having been up since 3am. A cold crisp white wine, a bowl of green salad and a plate of aglio olio e peperoncino before a siesta, and all is well with the world.

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