Spaghetti Pizza Margherita

Davide Scabin

piatto simbolo di IdentitÓ Milano 2011
piatto simbolo di IdentitÓ Milano 2011

INGREDIENTS

Black and white spaghetti
Date tomatoes
Extra virgin olive oil
Sugar
Salt
Cream
Burrata
Anchovies
Basil

METHOD

Cook the spaghetti until firm and cool to room temperature, taking care to space them well.
Alternate a string of black spaghetti and a string of white spaghetti on a sheet of acetate, joining them at the ends to make a 6 cm wide strip. Close each strip of pasta in vacuum bags and place to rest in the fridge.
Arrange the peeled date tomatoes, dressed with extra virgin olive oil, salt, sugar and cook in the oven at 160 °C for about 1 hour. When cooked, they must be soft and lightly toasted.
Prepare a fondue, adding cream and strings of burrata in a proportion of 50%.

Gently extract the pasta from the bag and place it in the serving plate. Lay the tomatoes on the spaghetti with pieces of anchovy and a basil leaf. Dress with the fondue.

 

Clicca qui per leggere il profilo dello chef
 Credits Brambilla-Serrani

Davide Scabin
Combal.zero

Clicca qui per leggere la ricetta

Check salad
A recipe presented at
IdentitÓ Milano 2007

Clicca qui per leggere la ricetta

Baked onion with spaghettoni and anchovy sauce
A recipe presented at
IdentitÓ Milano 2012

Clicca qui per leggere la ricetta

Seafood salad and grilled rigatoni Carbonara
A recipe presented at
IdentitÓ Milano 2012

Clicca qui per leggere la ricetta

Tropea Matrioska
A recipe presented at
IdentitÓ Milano 2011

Clicca qui per leggere la ricetta

Horizontal potato
A recipe presented at
IdentitÓ Milano 2011

Clicca qui per leggere la ricetta

Petite Marmite
A recipe presented at
IdentitÓ Milano 2011