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CRICKET AGLIO E OLIO


The absolute easiest, and most delicious insect recipe of all time. Packed with garlic, parsley and crunchy crickets – perfect for a tasty lunch!

The absolute easiest, and most delicious recipe of all time. Packed with garlic, parsley and crunch crickets – perfect for a tasty lunch!

 

Serves: 2

Time: 25 minutes


INGREDIENTS


Gremolata:

Flat Leaf Parsley - 4 tbsp

Lemon zest - 1/2

Garlic Clove - 1


Crickets:

Olive Oil - 2 tbsp

Salt and Black Pepper


Aglio, Olio e Peperoncino

Red Chilli - 1

Garlic Cloves - 8

Olive Oil - 125ml

Spaghetti - 250g

Lemon - 1/2

Salt and Black Pepper

Parmesan Cheese



METHOD


PREP THE GREMOLATA | 5 mins

  • Finely chop the parsley and garlic clove. Zest the lemon.

  • Combine the parsley, lemon zest and garlic in a small mixing bowl and mix well.


PREP THE CRICKETS | 5 mins

  • Heat the olive oil in a frying pan, then fry the crickets for 1-2 minutes.

  • Remove from the heat, season with salt and black pepper, then stir them into the gremolata.

  • Set aside.


PREP THE AGLIO, OLIO E PEPERONCINO | 15 mins

  • Put a large pan of well-salted water on to boil for the spaghetti.

  • Once boiling, add the pasta and stir well and set aside.

  • Finely chop the red chilli and garlic.

  • In a frying pan, combine the cold olive oil with the garlic and chilli, then set it over gentle heat.

  • Keep a close eye on the oil, ensuring the heat under it is always low

  • Once the garlic starts to become fragrant and soften, remove it from the heat.

  • Transfer the contents of the frying pan to a warmed serving bowl.

  • Once the pasta is just cooked, use tongs to transfer it to the serving bowl.

  • Toss it well to coat the pasta in the oil, then add a squeeze of lemon and the crickets in gremolata.

  • Mix everything together, then season with salt and black pepper to taste.

  • Serve immediately, with plenty of parmesan cheese.


Cook this recipe with our Ready to Cook Dried Crickets.


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