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
A simple but particular plate with E'SEPPIALNERO MENU'.
In a few steps Chef Leonardo explains us how to prepare this main course.