Salty cake of grilled zucchini, pine nuts and herbs
first courses from Italy
Spaghetti with physalis berries and bottarga
Spaghetti with physalis berries and bottarga
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A recipe twice super ... among the ingredients there are Super Fruits and plus it's super easy to make!
preparation
step 1
Put to boil a pot of salted water. Soak berries Physalis in warm water.
step 2
Pela sharp larancia, ie sbucciala as if you were peeling an apple, peel and also privala dellalbedo, the white part, and cut it into cubes.
step 3
Make heat a pan in which you put the pine nuts and tostali slightly, keep the heat to low and scrolls continuously because they do not burn very quickly.
step 4
Remove the pine nuts from the pan and put them to cool well distributed on a clean, dry cloth or paper towel.
step 5
When the water comes to a boil throw the pasta and cook it for the time indicated on the package if you like the tooth like me even a minute or two less cooking will end in the pan with the sauce.
step 6
Put the pan a couple of tablespoons of oil, simply heat and add larancia and berries. Make soften and caramelize slightly.
step 7
Once the pasta is cooked scolala preserving acclimatize a bit of cooking, pour it into the pan with the sauce and jump it with the sauce, adding the cooking water, a little at a time to keep the damp surface.
step 8
Remove from heat add the pine nuts and mix. Serve immediately sprinkled with plenty of grated bottarga currently.