Spaghetti Pizza Margherita
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An exclusive spaghetti recipe prepared by chef Davide Scabin: 'Spaghetti Pizza Margherita', an iconic Italian dish made at 'Live From Milan' at Fuorisalone.
10 April, 2014
ingredients
Salt
0,8 g
Spaghetti Pasta
150 g, Monograno Felicetti
Anchovies
2 each, under oil
Basil
A tuft
Mozzarella Broth
60 g
Spaghetti Pasta
Confit Tomatoes
2 each
Olive oil
Chili Oil
Provola Cheese
2 slices
Taggiasche Olives
2 each
Tomatoes
8 each, datterino variety, seared and peeled
Pachino Tomatoes
2 each, ripe
Butter
5 g
Extra virgin olive oil
10 + 5 g
Salt
1 g, fine
Lemon zest
1 g, grated
Sugar
1 g
White pepper
Preparation
Cut in half the plum tomatoes and place them on a tray.
Dress with 10 grams of oil, sugar and two grinds of white pepper.
Bake at 150 °C for an hour and a half. Take out the seeds from the Pachino tomatoes, trying to keep them as gelatinous as possible.
Blend the rest to keep the juice. Put the tomatoes in a small pot with 5 grams of oil, butter and some of the plum tomatoes. cook medium-high for a minute.
Stop and add the tomato seeds, lemon zest, tomato juice, and use the minipimer to blend everything together. Cook the pasta for 9 minutes and then add the tomatoes, cook for another minute or two.
Garnish the plate with the confit, the olives, some anchovies, basil, smoked provola and a touch of black spaghetti.
Pour the mozzarella broth just enough to cover the empty spaces, add a drop of chili and green oil, to finish add the spaghetti.
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