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SPAGHETTI CARBONARA MADE WITH SALTED CODFISH, PECORINO PDO AND FRESH MILK

From the expert hands of the chef Giuseppe Raciti, a dish that reverses the tradition and revisits the carbonara with a whole new delicious mood!

The real protagonist of this recipe is the unusual combination between salted codfish and cheek lard.

Zappalà ingredients play an important role, too. The fresh milk is used to make the right consistency of the salted codfish cream and the Pecorino PDO is just the cherry on the top. When the dish is ready, add a sprinkling of Pecorino PDO to enhance the taste of this delicious gourmet dish.

Surprise and delight your guests with this recipe!

Here is the list of ingredients and the recipe explained step by step by the chef Raciti!

INGREDIENTS

  • Pecorino PDO Zappalà
  • Fresh milk Zappalà
  • Quail eggs
  • Salted Codfish
  • Cheek lard of Black Pig of the Nebrodi Montains
  • “Russello” wheat spaghetti
  • Spring onion
  • Turmeric
  • Salt and pepper to taste
  • Extra virgin olive oil

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