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Spaghetti margherita pizza they are a recipe presented by the chef Davide Scabin on the occasion of the 2014 Fuorisalone. Today the gourmet cuisine loves to turn the cards on the table. Thus, the toppings of a pizza become the toppings of a first course. But even first courses become the fillings of an omelette, or the sauces to season a crocchè. Nothing is more certain in the Italian cuisine and the simplicity of the past, marked by poor cuisine and long cooking times for the matronly housewives who no longer exist, is replaced by innovation and simplicity.
Spaghetti margherita pizza
Ingredients
- datterini cherry tomatoes 8
- vine tomatoes 2
- butter 5 g
- extra virgin olive oil
- salt
- lime 1 g grated zest
- sugar 1 g
- White pepper
- water 1 l
- coarse salt 0.8 g
- spaghetti 150 g
- anchovies in oil 2
- basil 1 sprig
- mozzarella broth 60 g
- fried black spaghetti
- confit cherry tomatoes 2
- green oil
- chilli oil
- 2 wedges smoked provola
- Taggiasca olives 2
Preparation
The first thing to do to prepare spaghetti pizza margherita is to process datterini tomatoes. Cut them in half lengthwise and place them on a baking tray with the cut side down upward. Season with 10 ml of extra virgin olive oil, salt, sugar and white pepper. Bake at 150 degrees for 1 and a half hours. Extract the internal seeds from the vine tomatoes and keep them aside. Blend the remaining part. In a saucepan, heat 5 ml of extra virgin olive oil, the butter, the blended tomatoes and some datterino tomatoes that you have previously baked.
Let it cook until the tomatoes thicken. Add the seeds and lime zest and blend Once again. Drain the spaghetti al dente and pan-fry them with the tomato sauce. Continue cooking for a few minutes to mix well. Meanwhile, prepare the dishes. Arrange the confit tomato, the olive, a few pieces of anchovy, the basil, the slice of smoked provola and the black spaghetti. Pour in the mozzarella broth and season with chilli and basil oil. Lastly, place the spaghetti. Your spaghetti pizza margherita they are ready. Enjoy your meal.
Read also: Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect
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