An exclusive spaghetti recipe prepared by chef Davide Scabin: ‘Spaghetti Pizza Margherita’, an iconic Italian dish made at ‘Live From Milan’ at Fuorisalone.
- Water — 1 l
- Salt — 0,8 g
- Spaghettoni — 150 g, Monograno Felicetti
- Anchovy — 2 each, under oil
- Basil — A tuft
- Mozzarella broth — 60 g
- Black fried spaghetti
- Confit tomatoes — 2 each
- Green oil
- Chili oil
- Smoked provola — 2 slices
- Taggiasca olives — 2 each
For the tomato confit
- Tomatoes — 8 each, datterino variety, seared and peeled
- Pachino Tomatoes — 2 each, ripe
- Butter — 5 g
- Extra-virgin olive oil — 10 + 5 g
- Salt — 1 g, fine
- Lemon zest — 1 g, grated
- Sugar — 1 g
- White pepper
Preparation time —- 15 m
Cooking time —- 1 h 45 m
Recipe category —- First course
Recipe yield —- 2
Recipe cuisine —- Italian
Cut in half the plum tomatoes and place them on a tray.
Dress with 10 grams of oil, sugar and two grinds of white pepper.
Bake at 150 °C for an hour and a half. Take out the seeds from the Pachino tomatoes, trying to keep them as gelatinous as possible.
Blend the rest to keep the juice. Put the tomatoes in a small pot with 5 grams of oil, butter and some of the plum tomatoes. cook medium-high for a minute.
Stop and add the tomato seeds, lemon zest, tomato juice, and use the minipimer to blend everything together. Cook the pasta for 9 minutes and then add the tomatoes, cook for another minute or two.
Garnish the plate with the confit, the olives, some anchovies, basil, smoked provola and a touch of black spaghetti.
Pour the mozzarella broth just enough to cover the empty spaces, add a drop of chili and green oil, to finish add the spaghetti.
Recipe by: Fine Dining Lovers