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
Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns 1
Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns 2

I Dedicati

“I Dedicati” Special for Pasta

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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.

Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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