A Quote by Lidia Bastianich
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
Related Quotes
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
If Ive gone to the market on Saturday, and I go another time on Tuesday, then Im really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. Its effortless.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
The spaghetti sauce is a good thing to think about. Morning, noon, and night, think about the spaghetti sauce. Think about hustling other people to buy the spaghetti sauce.
I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
What I recommend is this: after you've talked to everybody, go take a nap! Take a nap. Your body really needs to sleep. It's like washing your face. If you can't afford a three-hour nap, do a one-hour nap. If you can't afford a one-hour nap, do half an hour. If you can't afford half an hour, do fifteen minutes.
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
I don't know what people think in making record is like. But basically, I got a bunch of spaghetti and spaghetti sauce, and the whole band was staying at my house and we had a ball.
I really take pride in doing my own make-up all the time, which takes me about 40 minutes, and my hair takes another 15 to 20 minutes. Putting on my gear is probably another 15 minutes, so all in all, I don't think an hour and a half is too bad!
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
If there is something that you have to do, resist the temptation to do it under duress. Ask yourself, "What's the worst thing that would happen if I didn't do this?" And if you can get away with not doing it at all, don't do it. And then imagine what would it feel like to have this done. Spend a day or two, if you can, just 15 minutes here, 5 minutes here, 2 minutes here, here and here, imagining it completed in a way that pleases you! And then, the next time you decide that you're going to take action about it, the action is going to be a whole lot easier.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef