Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns
by Ristorante Il Moro - Monza (MB)
by Ristorante Il Moro - Monza (MB)
Make a water bath of wild garlic and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta for 4 hours at 54°C.
Finely mince the wild fennel and fresh chili pepper.
Remove the shell and devein the prawns.
Prepare a tartare of prawns and marinate in Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta and lemon zest.
Prepare cooking oil using Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta seasoned with wild garlic, chili pepper and wild fennel.
Cook and then sauté the spaghetti, arrange on a plate and garnish with the tartare of red prawn.
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