♡ GIUDA BALLERINO!
Cacio cheese (semi-soft) and pepper with mussel powder
Recipe by Andrea Fusco Chef
Chef restaurant “Giuda Ballerino!” di Roma (RM)
Box for 2 people: portion cost € 14,45
Box for 5 people: portion cost € 8,78
 20 min |
 Difficutlty |
 Video recipe |
 from * € 28,90 vat included |
Box for 2 people
Ingredients contained in the packaging:
Spaghettoni of Gragnano 500 g. (of which 200 g. for the preparation)
Cacio cream and pepper 100 g.
Mussel powder 4 g.
Additional ingredients to be acquired:
• 20 g butter
• Peanuts oil
• Mint leaves (approx 20)
Box for 5 people
Ingredients contained in the packaging:
Spaghettoni of Gragnano 500 g. (of which 400 g. for the preparation)
Cacio cream and pepper 180 g.
Mussel powder 10 g.
Additional ingredients to be acquired:
• 20 g butter
• Peanuts oil
• Mint leaves (approx 20)
Preparation for 2/5 people
Boil water, add a little salt when it boils pour spaghettoni in it.
Firm cook the spaghettoni and drain them (around 9 minutes).
Fry the mint leaves in peanut oil at a temperature of 170 degrees.
Meanwhile put the butter in a large frying pan and possibly with a high rim and turning it continuously let it simmer at low heat until it has a light hazelnut colour, stop the cooking process adding a small ladle of pasta cooking water.
Keep a glass of cooking water away.
Strain the spaghettoni and pour them in the pan where you cooked the butter, thicken for some time, about 3 or 4 minutes, adding a little cooking water until the spaghettoni are almost cooked and the cooking water is transformed in a slightly starchy sauce.
Pour the pecorino sauce and thicken it (if needed, add a little cooking water to make the sauce more fluid).
Put the spaghettoni on the dish, dredge with the mussel powder (2 g. per serving) and decorate with the mint leaves.
*=The prices displayed refer to the package without wine.
Suggested matching wine:
“CAPOLEMOLE BIANCO IGP ” - Marco Carpineti Azienda Agricola Biologica - served at temperature of 12/14 °C
Nutrition facts
Energy value 1358 kJ | 322 Kcal
Fats 6,9 g | of which saturated fatty acids 3,3 g
Carbohydrates 52 g |of which sugars 2,4 g
Proteins 14 g
Salt 0,01 g
Average values for 100 gr of product concerning to the recipe indicated in the package
The images used is for illustrative purposes only. The products could be modified and the box can be purchased even without wine.
PRODUCTS ORIGIN INFORMATION
SPAGHETTONI
Pasta di Gragnano IGP
Ingredients: durum wheat semolina. Contains gluten| net weight 500 g.
Produced and packed by| PPA S.R.L. | via Roma 20| 80054 Gragnano (NA)| http://tesoritalia.it
CACIO AND PEPPER
Ingredients: water, Pecorino cheese 35% (sheep milk, salt, rennet), Parmesan cheese DOP 13% (Milk, salt, rennet) cream (cream, stabilizer; carrageenan), thickening agent: xanthan, black pepper powder 0.05%I|
It may contains traces of: shell-fruits, fish, celery and eggs | net weight 180 g.
Produced and packed by| DP Alimentari S.r.l. |Via Torino 175 | 12043 Canale (CN) |www.davidepalluda.it
MUSSEL POWDER
Ingredients: freeze dried mussel (Mytilus galloprovincialis) | It may contains traces of: FISH, SULPHITES, CRUSTACEAN.| net weight 10 g.
Produced and packed by | DP Alimentari S.r.l. |Via Torino 175 | 12043 Canale (CN) |www.davidepalluda.it
WINE
“CAPOLEMOLE BIANCO IGP ” | Organic farm Marco Carpineti | S.P.Velletri-Anzio km 14.300 | 04010 Cori (LT) | www.marcocarpineti.com