Black and white spaghetti
Extra virgin olive oil
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.
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