If you are looking for a lista that can light up the palate without complicating the cooking, this guide is for you. I have collected twenty spicy proposals, from Italian territory to Asia and Mexico, with key ingredients and synthetic procedures to be ready quanto a a short time.
Each recipe includes everything you need to reproduce it at home and, where useful, a suggestion for modulating the spiciness level according to the tastes of the table.
The preparations presented here are designed for those who love intense flavors but don’t want to waste time: you will find pasticcino dishes, main courses, side dishes and fresh sauces. Technical terms such as creaming, marinating toasting are explained quanto a a practical way, so as to best use ingredients such as chilli, ‘nduja oriental spiced pastes.
Spicy Italian classics
Among the great classics, simple but characterful preparations stand out: Spaghetti all’Assassina (spaghetti cooked directly quanto a tomato sauce, with fresh and dried chilli pepper, puree and toasting the pasticcino until slightly burned); the traditional Spaghetti garlic, oil and chilli pepper (garlic, EVO oil and chilli pepper sautéed and mixed with the cooking vater); Ali all’arrabbiata (puree, garlic and chilli pepper). Then we find Natura alla ‘nduja (short pasticcino with ‘nduja dissolved quanto a the sauté) and the pungent Natura alla puttanesca (anchovies, olives, capers, tomato and pepper). These recipes centro acceso few but strong ingredients, perfect for informal dinners.
Variations and advice
To quota the spiciness without losing flavour, try alternative versions: Formaggio e pepe uses toasted black pepper as a spicy element; the Peposo alla fornacina plays acceso long cooking with abundant pepper; Deviled Chicken is based acceso a marinade with pepper, paprika and chilli. For the sea, Cozze alla tarantina combine garlic, tomato and chilli pepper; as a side dish, the simple sautéed chicory is enhanced by garlic and chilli pepper. If you want to speed up the garlic-oil-chilli preparation, use dried mixes like Spagghy, infusing them quanto a cold oil to obtain a ready-made seasoning.
Spicy specialties from around the world
From the Asian continent and beyond quasi dishes that combine different spices and techniques: Chinese Dan Dan Noodles (noodles with minced meat, soy sauce, chili oil and Sichuan pepper); the Thai Pad Thai (rice noodles with tamarind, fish sauce, chilli and peanuts); the Indian Vindaloo (meat marinated quanto a vinegar, garlic, ginger and dried chillies) and the infamous Phaal curry (very spicy, long-cooked curry). Classics remain such as Mapo tofu (soft tofu, meat, spicy bean paste and Sichuan pepper) and Kung Pao chicken (chicken sautéed with peanuts and dried chillies).
Guiding and closing ingredients
The selection is completed by the Thai Tom Yum Goong soup (prawns, lemongrass, galangal, lime and chilli pepper), the savory Pad Krapow Gai (minced chicken, Thai basil, garlic and chilli pepper), the spicy Som Tum salad ( papaya, lime, chilli pepper and crushed cherry tomatoes) and the fresh Mexican Pico de pollo (tomatoes, onion, chilli peppers and coriander). To modulate the heat: remove seeds and ribs of the chilli pepper, prefer sweet chillies for fragranza and a few hot ones for intensity; remember that dairy lime can tone mongoloide the spiciness. With these twenty proposals you will have a varied repertoire for every season and taste.
