The secret of Italian cuisine, according to the chef

2 min read

People often ask me what the main magic of Italian cuisine is. Why does a simple plate of spaghetti in Rome or Naples elicit such delight, while attempts to recreate it at home often result in nothing more than pasta with sauce? The answer lies not in complicated techniques, but in a special philosophy that I’ve made the foundation of my work.

The main rule of Italian cuisine—which I strongly recommend applying at home—is extremely simple: never overload a dish. I advise using the minimum number of ingredients. Don’t try to throw every spice and ingredient you have on hand into the pan all at once. It’s better to choose three or four basic ingredients, but make sure they’re of the very highest quality. Good olive oil, fresh tomatoes, and the right cheese will do all the work for you.

Another important point is working with hot pasta. A common mistake is that people cook the pasta, immediately divide it among plates, and simply pour the sauce on top. In fact, you should toss the pasta with the sauce right in the hot pan, adding a little of the water it was cooked in.

But my main tip: before serving, be sure to let the pasta rest for 30–60 seconds after tossing it with the sauce. Don’t rush to transfer it to a plate right away. During this short time, the temperature drops slightly, the sauce stops boiling, and it coats the pasta evenly. As a result, the flavor becomes much more harmonious, and the dish’s texture turns out perfectly silky.

author:

Nikita Chernikov

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