Difficulty: Medium
Secrets: roe in the freezer, cooking water
This is an exceptional dish, cooked very little but needs a good neck. Put plenty of mullet roe first half an hour in the freezer. This will harden and when you go down to scratch will be pretty grainy. Take a coffee cup and put the good olive oil and add a clove of garlic. Puntarelle buy them already cleaned and free. You also need a little dusting of pecorino.
For the spaghetti, and spaghetti in general, I choose De Cecco. If you have at home more, maybe something to craft a remedy, will do the same, would not guarantee it.
Keep a cup of cooking water abundant harvest just before school is so over-rich in starch.
al dente Drain and immediately thrown back into the pot with cooking water. Keep on high heat until the starch in the dough begins to form its creamy sauce. Add half grated mullet roe, the chicory, and pecorino olive oil. Mantega Continue for a few seconds and then remove from heat.
Serve and sprinkle the rest of the roe directly on the plates.
Serve hot!
Council Sommelier : very small bubbles, a Berlucchi, maybe roses or Franciacorta. Otherwise, that's fine Vermentino di Gallura-for value for money you do very well or the Funtanaliras Mancini.
0 comments:
Post a Comment