Di: Claudio Bollini
Cuocere gli spaghetti in acqua bollente salata.
Nel frattempo, scaldare la panna a 65 gradi ed emulsionarla con lo Sbrinz grattugiato con l’aiuto di un mini pimer. Per finire aggiungere scorza di lime e pepe della Vallemaggia a piacimento.
Tagliare a tartare i gamberi rossi e condirli con olio extravergine di oliva e scorza di lime grattugiata.
Tostare del pepe della Vallemaggia in padella, aggiungere il burro morbido e stemperare con l’acqua di cottura degli spaghetti.
Una volta al dente, scolare la pasta e mantecarla in padella.
Impiattare alla base gli spaghetti, versare sopra la salsa allo sbrinz, e terminare il piatto con scorza di lime e pepe.
Spaghetti e tartare di gambero rosso
RSI Food 15.08.2022, 12:00
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