Black spaghetti

Black spaghetti

For 6 people 

Blanch the chopped garlic and parsley in a pan with a trickle of oil. Straight away add the Èseppialnero, heating it for a few minutes. In the meantime, cook the spaghetti in plenty of salted water. When done ‘al dente’, strain the spaghetti and toss them in the sauce just made for a few minutes. Garnish with some toasted bread flavoured with parsley and garlic.


Chef Leonardo Pellacani

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A simple but particular plate with E'SEPPIALNERO MENU'.

In a few steps Chef Leonardo explains us how to prepare this main course.