Rocco Princi
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat saltby Jacques Décoret
Signature Dishes La ricetta dell'estate di Domenico Iavarone
durum wheat spaghetti coarse salt
For the goat's cheese fresh goat's cheese 1 untreated lemon
For the tomato sauce San Marzano tomatoes Pendolini tomatoes vine tomatoes cloves of garlic scallion fresh chili pepper extra virgin olive oil salt and grated pepper basil leaves Grana Padano
Scald the tomatoes for a few seconds in boiling water, cool them and skin them.
Place the cloves of garlic, scallion and basil in a vacuum bag with the olive oil. Close and cook in a bain-marie for 15-20 minutes. Open, filter and recuperate the oil.
Cut the pulp into pieces, separate it and recuperate the water.
Heat the flavoured oil in a sauté pan, add the tomato pulp and cook on a high heat for a few minutes. Season with salt and add the tomato water to complete the cooking of the sauce.
Cook the spaghetti in salted water until still firm and dress with tomato and Grana Padano.
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