Euro Cup 2016. Italy: A dish that's always on the menu
June 9, 2016
Ranked 12th in FIFA's World ranking and 7th in Europe, la Squadra Azzurra should be at the same level as their famous nation's food.
Four years ago I interviewed chef Genaro Contaldo, the key under Jaime Oliver Italian restaurants success, and after talking about his books and tv series, football didn't pass under the table. Poland and Ukraine were the hosts of the Euro Cup 2012 and Italy's draw put them in group C with reigning champions Spain, Croatia and the Republic of Ireland.
The Azzurri ended the stage with two 1 goal each draw against the Spaniards and Croatia to then secured going to the knock-down stage with a 2-nil victory over the Irish.
A goalless match ended with England being the victims after a penalty shooting round with the Germans taking the same way this time after an incredibly match that ended 2-0 with Mario Balotelli as the moment's hero.
During my conversation with Contaldo, who predicted the game between his beloved two countries, I said that Italy are always an uncertainty as they could both carbonize their opponents or leave the tournament charred.
The story is already known, Italy lost the final against Spain but they played a game that was in nobody's plan.
This time, Italy is out of the favourites chart but Antonio Conte's enthusiasm and the right tactics to take the most of the guys like Alessandro Florenzi, Graziano Pelle and Stephan El Shaarawy, mixed with veterans like Gigi Buffon, Giorgio Chiellini and Antonio Candreva, l'Italia should progress the groups stage. A semi-final looks ambitious but as I meant to say four years ago, with Italy, you never know. The food storytellers say that the spaghetti carbonara was a dish where the coarsely ground black pepper resembles the coal flakes dropped by the mine workers that used to eat this delicious dish that we chose to share with you.
3 Large Eggs
50g Unsalted Butter
Salt and Freshly Grated Pepper
50g Pecorino both finely grated
Start putting a large saucepan of water on to boil and chop the bacon. Beat the eggs in a medium bowl seasoning them with a little freshly grated black pepper and set everything aside.
Add 1 tsp. salt to the boiling water before adding the spaghetti. When the water comes back to the boil, cook for 10 minutes or until al dente.
While the spaghetti is cooking, fry the bacon dropping the butter into a large wide frying pan and, as soon as the butter has melted, tip in the bacon. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the bacon is done but not so crisp then keep the heat under on low.
When the pasta is ready drain it reserving a some of the water and put it in the frying pan with the bacon.
Mix the cheese in with the eggs, keeping something for later. Take the pan of spaghetti and bacon off the heat and pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which will thicken while the pasta is coated. If necessary add extra pasta cooking water to keep it saucy but don’t wet it. The result would be a creamy sauce.
Serve immediately with a sprinkling of the remaining cheese and a grating of black pepper.