Spaghetti
Organic emmer
Spaghetti di Farro Felicetti, tomato water, basil, marinated amberjack
Cooking time:
0:45
0:45
Difficulty:
Easy
Easy
INGREDIENTS - SERVES 4
TOMATO WATER
500 g. Datterini tomatoes
100 g. fresh basil
BASIL
100 g. fresh basil
50 g. fresh spinach
200 g. grapeseed oil
MARINATED AMBERJACK
500g. greater amberjack
200 g. sugar
200 g. Iodized salt
Skin of 1 grapefruit
Stems of basil
10 g. Extra virgin olive oil
SPAGHETTI DI FARRO
320 g. Spaghetti di Farro Felicetti
30 g. parmesan cheese
Coarse iodized sea salt
30 g. Agerola bread
10 g. Extra virgin olive oil
PREPARATION
TOMATO WATER
Blend the tomatoes into a puree; put it in the refrigerator and let it filter through an etamine cloth for at least 12 hours.
BASIL
Pick off the basil leaves; put the stems aside for the marinade.
Put the basil leaves in the blender with the spinach and the oil; spin at full power for 8 minutes.
Strain.
MARINATED AMBERJACK
Descale, skin and fillet the amberjack.
Marinate it for 3 hours with salt, sugar and spices.
Rinse and brunoise cut the fish.
Season it with extra virgin olive oil.
SPAGHETTI DI FARRO
Cook the spaghetti in plenty of salted water.
Drain 5 minutes before the suggested time and continue cooking in the tomato water.
Turn off the stove, toss with oil and Parmesan and allow to rest for a few moments.
Dress and garnish with drops of basil oil, a quenelle of amberjack tartare and crumbles of Agerola bread.