Spaghetti al cartoccio cacio, pepe e limone
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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.
[/vc_column_text][vc_empty_space][vc_column_text]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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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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