Barbecue spaghetti cooked using Cuneo raw ham they are the recipe prepared for Christmas by the starred chef Michelangelo Mammoliti of the La Rei Natura restaurant at Il Boscareto Resort in Serralunga d’Alba. This dish, one of the symbols of his culinary approach, combines the Piedmontese tradition with innovative techniques, offering a unique and engaging tasting experience. Barbecue spaghetti evokes the flavors of Sunday barbecues, recalling family memories through a first course elegant and sophisticated.

Barbecue spaghetti

Ingredients x 4

• 320 g of Pastificio dei Campi selection spaghetti
• 100 g of barbecue flavored butter
• 800 g of Cuneo raw ham extraction
• 80 g of crunchy raw ham from Cuneo
• Parmigiano Reggiano to taste aged 60 months
• Rosemary flowers to taste
• Salt to taste
• Sarawak pepper to taste
• Qb of charcoal powder

Method:

Start preparing barbecue spaghetti cooked using Cuneo raw ham blanching the spaghetti in salted water for just 5 minutes, even if the cooking time indicated on the package is longer. This allows you to prepare the dough for the next phase. Then transfer the spaghetti to a pan, where you will rice them with the extraction of Cuneo raw ham. Continue cooking for another 2 minutes, allowing the spaghetti to cook absorb all the flavor of ham.

Add the flavored butter to the barbecue, mixing everything well. Finish the dish by adding the crunchy raw ham from Cuneo, a sprinkling of Sarawak pepper and plentiful Mature Parmigiano Reggiano. Serve carefully and decorate with rosemary flowers and a light sprinkling of charcoal powder, which adds a surprising visual and taste touch. Your Barbecued spaghetti cooked in Cuneo raw ham extraction they are ready. Enjoy your meal.

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