White pasta it is an emotional memory that unites families all over the world, often prepared simply with butter or oil. Luca Natalinifrom the Autem by Luca Natalini restaurant in Langhirano, has reinvented this iconic dish for the Primo Piatto dei Campi 2020 initiative, with a touch of elegance and refinement. His version involves the addition of rice vinegar, plum vermouth and acacia honey, creating a balance of flavors and textures that transforms a simple dish into a gastronomic experience unforgettable. You absolutely must try it.

White pasta

Ingredients

• 80 g of spaghetti from Pastificio dei Campi
• 30 g of plum vermouth
• 28 g of rice vinegar
• 7 g organic acacia honey
• 0.1 g Tellicherry pepper
• 33 g Normandy butter
• 120 g of bay leaf broth and toasted almonds

Preparation

The first thing to do to prepare this White pasta is to cook the spaghetti in the bay leaf and almond broth for 8 minutes, so that they absorb all the aromas. Meanwhile, prepare in a large pan the other ingredients: plum vermouth, rice vinegar, acacia honey and Tellicherry pepper. When the spaghetti are almost ready, drain them and transfer them to the pan, leaving them to cook for others 2 minutes.

During this final phase, mix the spaghetti well with the other ingredients to blend the flavors. Add the butter of Normandy and stir until you obtain a creamy consistency. Season with salt if necessary. Serve immediately piping hot. Your White pasta ready. This modern reinterpretation of a classic is a perfect example of how simplicity can be transformed into culinary excellence. Enjoy your meal!