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Mondare 1 cipollotto, eliminarne la parte verde terminale, tritarlo, unirlo a 50 g di mollica di pane precedentemente ammollata in un goccio di latte e strizzata, poi frullare il tutto non troppo finemente.
Tostare il composto in padella con un goccio di olio extravergine di oliva, fino a rendere il tutto ben croccante.
A parte, sbucciare 100 g di salame morbido e tagliarlo a listarelle.
Cuocere la pasta al dente.
Intanto, preparare un leggero pesto con 1 mazzetto di prezzemolo tritato, olio extravergine di oliva, ½ spicchio di aglio e un po’ di Grana Padano grattugiato.
Scolare la pasta e saltarla velocemente con il pesto al prezzemolo, 2 cucchiai di acqua di cottura, ½ peperoncino tagliato a rondelle e, solo all’ultimo, aggiungere la mollica di pane croccante e il salame.
Servire ben caldo.
primi
Spaghetti alla chitarra con salame, cipollotto e mollica di pane al prezzemolo
Ricetta per
4 Persone
20 minTempo di preparazione
20 minTempo totale
SempliceDifficoltà
Ingredienti
320 grSpaghetti alla chitarra
100 grSalame morbido
1 Cipollotto
50 grMollica di pane
1 Mazzetto di prezzemolo
q.b.Olio extravergine di oliva (evo)
1⁄2Spicchio di aglio
1⁄2Peperoncino a rondelle
q.b.Latte
q.b.Grana padano grattugiato
Di: Alan Rosa
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