Spaghetti from Aquila: Spaghetti all'Aquilana

Name: Spaghetti from Aquila: Spaghetti all'Aquilana
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 857 grams chicken wings, backs, and bones; 1 egg, beaten; 432 milliliters extra-virgin olive oil, plus 4 tablespoons, for frying; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 100 grams freshly grated pecorino Romano; 100 grams freshly grated pecorino Romano; 1 pinch Large saffron threads, crushed in a mortar and dissolved in water; 6 servings Salt and freshly ground black pepper; 454 grams spaghetti; 12 squash blossoms, center parts removed; 12 squash blossoms, center parts removed; 2 Tbsps tomato paste

Spaghetti from Aquila: Spaghetti all'Aquilana requires roughly 2 hours and 50 minutes from start to finish. This recipe covers 37% of your daily requirements of vitamins and minerals. This main course has 896 calories, 44g of protein, and 49g of fat per serving. This recipe serves 6. A mixture of saffron threads, tomato paste, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, and Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son are very similar to this recipe.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a tall-sided pot, heat the 2 cups oil to 350 degrees F. Cook the squash blossoms in the hot oil for 30 seconds, the remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Squash Blossoms

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Pot

In a 12 to 14-inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Chicken Stock

Parsley

Saffron

Onion

Cooking Oil

Equipment you will use

Frying Pan

Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.

Ingredients you will need

Spaghetti

Cheese

Pasta

Water

Egg

Equipment you will use

Bowl

Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract