Spaghetti al cartoccio cacio, pepe e limone

25 aprile 2021
MCRE0959 - in evidenza

MCRE0959 - in evidenza

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Ricetta di Davide Oldani Abbinamento a cura di Paolo Galliani

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Per la salsa cacio e pepe:

• 200 ml latte intero • 30 g Grana Padano grattugiato • 40 g pecorino di Pienza grattato • 2 g sale fino • 5 g Maizena diluita in acqua fredda

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Per gli spaghetti:

• 280 g spaghetti • 5 g olio extra vergine d’oliva • 3 g sale

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Per la finitura:

• scorza di n° 1 limone • 2 g pepe nero grattato al momento • N° 4 fogli di argento

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Per gli spaghetti

Cuocere gli spaghetti “al dente”, scolare e condire con olio extra vergine. Per la salsa cacio e pepe In una casseruola far bollire il latte, poi legare con la maizena. Togliere dal fuoco e unire il grana ed il pecorino. Frullare e passare al setaccio.

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In una casseruola far bollire il latte, poi legare con la maizena. Togliere dal fuoco e unire il grana ed il pecorino. Frullare e passare al setaccio.

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Per la finitura

Dividere gli spaghetti sui piatti e coprire con la foglia di argento. Poi servire con la salsa al cacio e completare con il pepe ed il limone

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Il vino da abbinare

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CABOCHON FUORISERIE 021

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Franciacorta di prestigio, 70% Chardonnay e 30% Pinot Nero, sentori di cedro ed eucalipto, bollicine croccanti e piene, finale cremoso e salino.

51,90 EURO

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