Recipes
Caruso-style Bucatini
Caruso bucatini are a simple first course prepared with genuine ingredients typical of the Campania region. Here is the recipe.
Caruso bucatini went down in history as the favorite dish of the famous Neapolitan tenor Enrico Caruso. The secret of the success of this dish lies in its simplicity: in fact, the man wanted a dish made of the genuine flavors of his land so he commissioned a pasta dish with tomatoes, peppers, courgettes, chilli pepper and fresh basil.
This is how bucatini alla Caruso was born, even though many persist in using spaghetti, confusing them with another dish much loved by the tenor, vermicelli alla Caruso. With the passage of time (we were in the early 1900s so more than a hundred years have passed), the dish has never stopped being prepared and now we are about to reveal the recipe.
Ingredients
For the Caruso pasta
- Bucatini – 320 g
- San Marzano tomatoes – 500 g
- Yellow pepper – 1
- Courgette – 1
- 00 flour – 2 tablespoons
- Garlic – 1
- Chili pepper – 1
- Basil – 6 leaves
- Dried oregano – 1 teaspoon
- Chopped parsley – to taste
- Seed oil for frying – to taste
- Extra virgin olive oil – to taste
- Salt – to taste
Preparation
How to prepare the Caruso bucatini recipe
First prepare the sauce. In a pan, brown the garlic with a generous drizzle of extra virgin olive oil and the chilli pepper . Then add the diced tomatoes and the peppers into strips. Season with a pinch of salt and cook for 15 minutes . Finally, add the basil chopped with your hands and the oregano .
In the meantime, boil the pasta in plenty of salted water for the time indicated on the package.
With sauce and pasta cooking, focus on the courgettes . After washing them, remove the ends and cut them into slices 1-2 mm thick. Then dip them in flour and fry them in plenty of boiling seed oil . As they are ready, golden and crunchy, drain them with a slotted spoon and pass them on absorbent paper.
Drain the pasta and toss it in the pan with the sauce, adding a little cooking water if needed to stir. Distribute on plates and complete with the fried courgettes and a little chopped parsley .
If you are an admirer of bucatini, a type of pasta that is generally little used, we recommend you try your hand at rustic bucatini : you won't regret it.
Conservation
Caruso bucatini can be kept in the fridge for a couple of days but keep in mind that the courgettes will lose their crunchiness. Pasta, on the other hand, is best reheated in a pan to enhance its flavours.
Origin and history
Bucatini alla Caruso were born from the desire of the well-known tenor Enrico Caruso to enjoy a dish that contained all the flavors of his homeland , Naples. So, returning from his tours, he commissioned this recipe from the chefs of the two hotels where he used to stay, the Vesuvio in Naples and the Hotel Vittoria in Sorrento.
However, it is said that in 1901 , after the performance of L'elisir d'amore , the tenor was not only greeted coldly by his fellow citizens, but was even booed. He then promised never to return to Naples except to taste his beloved spaghetti. The story went down in history as the vermicelli oath and gave rise to a dish of the same name, similar to the classic garlic, oil and chilli pepper, to which however parsley was added.
Also in honor of this figure, a cocktail was invented, Il Caruso . Made with gin, dry vermouth and crème de menthe, in 1961 it was present on the IBA world cocktail list for just one year.
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