'At dinner they were pumpin'," said Earl "Bo" Guillermo about Monday's opening of the 120-seat Angelo Pietro restaurant in Kapahulu. Pasta for
meat loversChicken and bacon
top Angelo Pietro's dishThe eatery has opened at 885 Kapahulu Ave., phone 732-2600.
About the Kapiolani flagship of Angelo Pietro, Kathy Lee of Kaneohe e-mailed, "Do you think the chef of Angelo Pietro would give me the recipe for their chicken and bacon spaghetti with garlic oil sauce? It's the best spaghetti I've eaten."
Co-manager James McGough of Angelo Pietro Kapiolani shared the pasta recipe incorporating chicken breast, sauteed bacon, garlic puree and crushed chile pepper flakes.
"The chicken and bacon pasta is more of a hearty dish," said co-manager Earl "Bo" Guillermo. "A lot of people order it, it's for a meat lover."
McGough holds a cooking demonstration at next weekend's Italian Festival '98 at Royal Hawaiian Shopping Center. He appears from 4 to 5 p.m. Aug. 15 at the Waikiki event.
Other chef/demonstrators are Stanford Iyechad of Matteo's; Donato Lapofido of Sarento's Top of the I, The Italian Restaurant; Sergio Mitrotti of Cafe Sistina; Cecilia Sem of Sheraton-Waikiki Hotel's Ciao! and Bob Simone of Simone Pizzeria & Italiano Ristorante.
Festivities include entertainment, arts, crafts and samplings of Italian delectables, such as sausages, wines, espresso, chocolates, biscotti and La Gelateria gelato. Hours are 6 to 8 p.m. Aug. 14, 11 a.m. to 8 p.m. Aug. 15 and 5 to 7 p.m. Aug. 16.
Back at Angelo Pietro, owner Kunihiko Murata, a salad-dressing magnate in Fukuoka, Japan, has opened 82 Angelo Pietros since 1980. Most sites are in Southern Japan, except for franchises in Seoul, in the Kapiolani area of Honolulu and now in Kapahulu. Plans call for a San Diego eatery next summer.
Angelo Pietro Kapiolani will serve as training facility for U.S. sites, according to Guillermo. He added that the chain is "very famous for our signature shredded raw-potato salad" served with Murata's bottled dressings, including ginger, sesame/miso, shoyu, and ume (pickled plum) flavors.
The meat lover's recipe follows.
Chicken and bacon
spaghetti with
garlic oil sauce3 skinless, boneless chicken breasts, cut in 1-by-1-inch piecesTo prepare chicken, lightly coat with the 2 tablespoons soy sauce; then lightly season with chicken-seasoning ingredients.
2 tablespoons soy sauce
2 heaping tablespoons flour
1 pound bacon, each slice cut in 5 pieces
2 tablespoons oil
1 pound spaghetti (Barilla No. 5 preferred), cooked
Optional garnish: thinly sliced onion rings, tossed in cornstarch and a pinch salt; then deep-fried
Chicken seasoning:
1/2 tablespoon garlic puree
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate (MSG)
Pinch chile-pepper flakes, crushed
Dash garlic puree
Pinch salt
Pinch MSG
2 tablespoons hondashi fish stock
Splash soy sauce
2 cups vegetable oil
3/4 cup "garlic chips" (sliced raw garlic)
1 tablespoon crushed dried chile-pepper flakesLightly dust chicken with flour; mix well (flour is to add a little consistency, not to make a batter).
Saute bacon, drain off oil; set bacon aside.
To a hot sautepan, add the 2 tablespoons vegetable oil and brown chicken.
Add cooked bacon; do not overcook. Add sautepan-seasoning ingredients (sauce shouldn't be too heavy and should be a dark tan color).
To prepare garlic oil sauce: In a saucepan, combine the 2 cups vegetable oil and garlic chips. Cook on high heat until chips are about golden brown. With a slotted spoon, remove chips. Let oil and chips cool. Once cooled, return chips to oil and add the 1 tablespoon chile flakes.
In a large bowl, toss pasta with chicken-bacon mixture and 1-1/3 cups of the garlic oil sauce.
If desired, garnish with deep-fried onion rings.
Makes 4 restaurant servings.
Taste of Italy
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