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Like her co-star Jeremy Allen, Edebiri proves once again that she’s not only a great chef in fiction, but also in real life. The iconic ‘The Bear’ actress once again illustrated her culinary skills in the latest episode of Vogue‘s ‘Now Serving‘.
Playing the role of a chef, the star prepared a delicious pasta dish and a cocktail to pair it with for the cooking show, which she recommends preparing for your friends; for its simplicity and apparent elegance, although ‘it’s really not’, as Ayo sarcastically puts it.
The recipe for 4 guests
This is the performer’s take on ‘miso and butter paste‘ and the ‘Umeshu Highball‘ cocktail. But before you get started, you’ll need the following ingredients:
- 1 pound spaghetti
- 2 tablespoons rice vinegar
- 9 tablespoons butter, divided
- 1 cup plus 1 tablespoon freshly grated Parmesan cheese
- 3 tablespoons miso paste
- 8 oil-packed whole calabrian chilies
- ½ cup Italian-style breadcrumbs
- 2 tablespoons furikake
- 1 lemon
After chopping the chillies, Edebiri melts the butter in a frying pan, stirring until it browns, and achieves that ‘depth where it tastes a little nuttier’. Next, add the breadcrumbs to the butter until golden brown and then season with parmesan cheese, salt, pepper and furikake.
Transfer the breadcrumbs to a bowl, add the zest of one lemon and mix together, and bring the water for the pasta to the boil. In the meantime, make the ‘umeshu highball’ cocktail with plum wine. To do this, start by pouring in umeshu, whisky and ginger juice before filling the rest of the ice-filled glass with club soda. With a piece of candied ginger as a garnish, Edebiri mixes it up.
Back to the main course, he adds spaghetti to the boiling water. While the spaghetti is cooking, Edebiri takes the opportunity to prepare the sauce in a frying pan, browning the remaining butter and adding the miso. While whisking the two ingredients together, he pours in the pasta water and seasons the mixture with black pepper.
The last step? Add the pasta to the miso butter pan, then present it masterfully on the finished dish with furikake breadcrumbs, chopped chillies, spring onions, parmesan and black pepper. This is my damn pasta. It’s so good,’ he concludes.
