Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns
by Ristorante Il Moro - Monza (MB)
Serves 4
- 320 gr. - Spaghetti Gentile
- 120 gr. - Wild garlic
- 140 gr. - Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta
- 40 gr. - Butter
- 70 gr - Olitalia Extra Virgin Olive Oil
- 48 gr. - Fine salt
- 8 gr. - Fresh Soverato chili pepper
- 160 gr. - Mazara prawns
- 40 gr. - Wild fennel
- 160 gr. - Lemon
Procedure
- 1
Make a water bath of wild garlic and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta for 4 hours at 54°C.
- 2
Finely mince the wild fennel and fresh chili pepper.
- 3
Remove the shell and devein the prawns.
- 4
Prepare a tartare of prawns and marinate in Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta and lemon zest.
- 5
Prepare cooking oil using Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta seasoned with wild garlic, chili pepper and wild fennel.
- 6
Cook and then sauté the spaghetti, arrange on a plate and garnish with the tartare of red prawn.
Association
APCI
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