CES PASTA SONT INDÉCENTES -- FOOD IS LOVE

Hello everyone and welcome to Foodies Love, I hope you are doing well. I think the title and thumbnail of this video will speak for themselves, so there is no need to waste time talking and let's go straight to the oven to make these pork chops, at the crossroads taken by the Italian pastas. Let's go. To make this generous pasta dish for at least 4 loyal Grollardians, you will need 300 to 400 grams of your favorite fresh sausages. Very greasy and spicy sausages, of which we will get the flesh. To do this, nothing easier, a small incision with the tip of a knife from one end to the other. Then you just have to get rid of the bones. Once your flesh is harvested, you can divide it into small pieces of 2 or 3 cm. You can then go wash your hands and wait a few minutes for your sausage flesh. A few minutes, just enough time to finish setting up, because you will also need an onion. An onion that you will need to chop with a knife. When you have finished with the onion, you will get rid of it to reserve it. Thus, this one will be able to leave room for the essential cloves of garlic. 5 or 6 cloves of garlic that you will simply chop roughly. You can then reserve them with the onion. Ladies and gentlemen, the setting up is finished, we will be able to start cooking. You will start by preheating on a medium heat a coconut or a fairly large pan. With the amount planned for 4 people, I would rather recommend the coconut which will avoid you from overflowing. Once your coconut is hot, you can pour 3 tablespoons of olive oil in which you will brown your pieces of sausage flesh. A few minutes, enough time to get a nice caramelized crust. During the first 2 or 3 minutes, do not touch the meat, so as to leave the time it takes for the crust to form. You can then turn your pieces of sausage flesh over to get a crust on the other side. 2 or 3 minutes later, you will spread them on the side, so as to make room for the onion and garlic which will come incessantly. You will brown them in this good fat composed of olive oil and animal fat. The nasal notifications will come in bursts. Stir the onion and garlic well in the fat. And when they start to take color, you will mix them with the sausage flesh. When you mix everything, you will observe the beautiful color that will have taken the bottom of your coconut. A color that generates good taste due to the cooking sugar and caramelization. In addition to the aromas of garlic, onion and sausage, we will add a quarter teaspoon of fennel seeds and a teaspoon of paprika. We will switch to low heat. Spices and aromas that we will mix with the sausage, onion and garlic for a good minute before coming to soak and deglaze with 5 cl of lemon juice. We will then mix by scraping the bottom of the coconut well. We will insist on the peeling of the cooking sugars. Make the bottom of the coconut shine, then add 800 g of peeled whole tomatoes. Whole peeled tomatoes that you can replace with tomato pulp or seasonal fresh tomatoes. With a spatula, release the juice that sleeps in your tomatoes. Thanks to this high-tech utensil, you will squeeze your tomatoes to make puree. At the same time, you will take the opportunity to chop the sausage flesh. You will get a beautiful tomato sauce that will let you simmer for 20 to 30 minutes on a very low heat. And to discover. And especially by returning to regular frequency, stirring the sauce. During this time, you will not turn your thumbs because you will prepare your cheese. Pecorino that you will grate very finely. Until you get between 60 and 100 g depending on your big lard. When you have finished with the cheese sausage, you will have to mix it with 4 egg yolks that you will have generously peppered. Mix everything well until you get a cream more or less thick depending on the amount of cheese you have added. And there I imagine that you are starting to understand what will happen soon. And of course, where will the indecency come from? Once your cream with eggs and pecorino is prepared, reserved to offer, start to bring to a boil your generously salted water for the cooking of the pasta. This will be for us the opportunity to test the famous al bronzo pastas with a very rough surface. Which should release a much larger amount of starch than classic pastas. And who says more starch, says more creaminess. Once the water is boiling, immerse 400 to 500 g of tubular pasta. Like penne, tortiglioni, rigatoni. Respect the cooking time indicated on the packaging for an al dente cooking. As for the sauce that has simmered for 30 minutes on a low heat, it is ready. To welcome the pastas once cooked, immerse them directly in the sauce. Also add a good ladle of cooking water from the pasta. You mix until a full coating. Then let it simmer, always on low heat, for 2 or 3 minutes. Time to activate the cream. Pour a small ladle of cooking water into the egg yolks and pecorino. You mix until you get a very homogeneous cream. A cream that you will simply pour into your pasta. Once the cream is added, you can turn off the heat. And mix actively but gently. Until your sauce becomes uniform and above all very creamy. When you have obtained this gorgeous result, you can go to the table with a defibrillator by your side. Especially since indecency has no limits. Since you will have to create a storm of pecorino at the top of your dish. I hope you enjoyed this video and this recipe. If so, you know how to let me know. A thumbs up. A little check in the comments. 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