difficulty
Bassa
preparation
40 Min
cooking
15 Min
servings for
2
products
ingredients
- 250 g Gragnano spaghettoni
- 4 tablespoons of colatura di alici
- 250 g fresh sheep’s ricotta
- 200 g yellow datterini tomatoes
- 150 ml fresh cream
- 100 g Pecorino Romano
- 100 g Parmigiano Reggiano
- Fresh Greek basil
- Fresh chilli
- Extra virgin olive oil
- White pepper
- Lemon juice
products
Preparation
To prepare the spaghettoni with salted chantilly cream and colatura di alici with ricotta and tomato, first work the ricotta through a sieve with the fresh cream and chopped basil. Do not salt — add two tablespoons of colatura to the ricotta and balance with lemon juice.
Add white pepper, then stir in freshly grated Pecorino Romano. Prepare a gazpacho in a blender with the datterini tomatoes left in cold water for a few minutes, pepper, chilli, a little cold water and ice. Adjust the pepper. Do not salt. Add two tablespoons of colatura di alici to the tomato.
Cook the spaghettoni in lightly salted boiling water. Work the ricotta with drops of pasta cooking water, then drain the spaghettoni and toss with the warm ricotta in a bowl.
Spoon some gazpacho onto the base of a bowl plate. Using tongs and a ladle, create a first nest of spaghettoni and place it in the centre of the gazpacho.
Create a second, smaller nest of spaghettoni and place it on top of the first. Add a drizzle of extra virgin olive oil and a few small Greek basil leaves as decoration.
The spaghettoni with salted ricotta chantilly and colatura di alici with tomato are ready: a first course that is not only delicious but simple and visually striking!
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
