Ultra-snob : Chitarra spaghetti

It’s quite a performance. This recipe traditionally considered the poor man’s spaghetti, is the big hit of high-end dinners in Paris. And it just happens that, Roberta, the chicest of all the mammas, is unveiling her secret recipe for us. This recipe is excerpted from the book L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

6 PERS

PREPARATION : 10 min

CUISSON : 15 min

First prepare the sauce. Pan fry the garlic and the pimento (whole !) in a little bit of olive oil. As soon as they have taken some colour, add the anchovies, previously chopped up finely, the coulis of tomatoes and the glazed tomatoes. Allow to cook on a low flame until you obtain an unctuous sauce.

Season if need be. Away from the flame, add the olives.

Cook the pasta in a large pot of salty boiling water then drain coarsely. Pour the pasta in a pan containing the sauce and quickly pan fry on high flame. Serve immediately and sprinkle with grated pecorino.

Also check out the trattoria of Roberta in Montmartre.

livre recette roberta

L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

Also discover the salad with pastas and kale and the Milanese veal chops.

INGREDIENTS :

- 600 g of fresh chitarra

- Grated Pecorino

For the sauce :

- 1 garlic clove

- 1 peperoncino (small red pimento from Calabria)

- 2 filets of anchovies in oil

- 100 g of tomato coulis

- 100 g of glazed tomatoes

- 100 g of taggiasche olives

- Olive oil

- Salt and ground pepper

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