CRICKET AGLIO E OLIO
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.