Spaghetti al pomodoro di Carlo Cracco

Dopo la ricetta del risotto allo zafferano, un classico milanese, siamo tornati nelle cucine del ristorante Cracco per scoprire un piatto di pasta a dir poco nazionale, forse il simbolo stesso dell’italianità a tavola. Ecco la versione degli spaghetti al pomodoro dello chef Carlo Cracco, una ricetta veloce, con pochi ingredienti, giocata sulle consistenze e la qualità di straordinarie materie prime italiane.

In collaborazione con Monograno Felicetti

https://www.monogranofelicetti.it/it/shop-pasta-online/

INGREDIENTI
4 pax

Spaghetti Monograno Felicetti___480g/17oz
Passata di pomodoro Cracco/Tomato Puree___2kg/70oz
Basilico fresco/Fresh Basil___1 mazzetto/1 bunch
Aglio fresco in camicia/fresh garlic poached___2
Olio EVO/EVO oil___qb/to the taste
Sale fino/Salt__qb/to the taste

Le altre ricette degli spaghetti al pomodoro di IS (Tomei, La Ragione, Peppe Guida): https://www.youtube.com/watch?v=27aAsz9XwxM&list=PLWKLqE-7K4-ZU8JbiCTm3uoGEAxNdP7oh

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http://italiasquisita.net/

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