Identità Golose’s readers already know the main sensorial characteristics of the Voghiera Garlic PDO. And excellent cooks know them as well, as in the case of Maria Grazia Soncini of Capanna di Eraclio in Codigoro (Ferrara), who uses it for a marvellous first course with clams. In a recent meeting, organised by the Consorzio in the Sala Ex Borsa in Ferrara with the objective of promoting the fruit of the passion of the farmers working in the 5 towns in the province of Ferrara included in the production area (Voghiera, Masi Torello, Portomaggiore, Argenta and Ferrara), it was reported that the garlic production went from 80 to 120 hectares in 2013, +15% increase when compared to 2012. This is a sign of success, parallel to the growing demand from the retail and restaurant sectors.
On the same day, we tasted a memorable dish, signed by Pier Luigi Di Diego, chef at restaurant Il Don Giovanni right in Ferrara. It was called Spaghetti alla chitarra with Voghiera Garlic, oil, chilli pepper in a Parmigiano Reggiano fondue, a dish the chef also proposed during the Olympic games in London, in the summer of 2012, receiving lots of praise. Here’s the recipe for 4 people.
Ingredients
320 g spaghetti alla chitarra
6 Voghiera garlic cloves
1 fresh red chilli pepper
1 fresh green chilli pepper
Pier Luigi Di Diego cooked this dish for the first time in 1999
200 g Parmigiano Reggiano
100 cl milk cream or cream
fresh parsley
extra virgin olive oil
dried chilli pepper to taste
Method
In a large pan, put the oil, the finely chopped garlic cloves (they’re easier to digest if you remove the central part), the fresh chilli pepper cut with scissors and a little dried pepper. Light the burner on a medium heat and when the garlic starts to become golden, remove from the stove.
Cook the spaghetti very al dente in lots of salted water and keep some cooking water. Meanwhile, put the pan back on the stove, this time over a strong heat and, once the oil is hot again, add the damp spaghetti and spread them using a large fork.
Leave the pan over a medium heat until the pasta begins to release its amides, and at that point cream with about 80 g f Parmesan. Should the pasta start to stick too much, add some cooking water. Turn off the burner and add the freshly chopped parsley and some raw extra virgin olive oil.
for the fondue
In a small non-stick pan, whisk the Parmesan with the milk cream over a medium heat, without making it become too thick, nor letting it stick to the pan.
Presentation
Spread the fondue on the dish then place a nest of spaghetti.
