Gragnano Spaghetti “Selezione Gentile”, Grana Padano Riserva, lime, anchovies and Java pepper
Ingredients for 4 people
- 400g Gragnano Spaghetti “Gentle Selection”
- 400 g grated Grana Padano Riserva
- 200 ml whole milk
- 100 g green lemons
- 100 g desalted Cantabrian anchovies in oil
- 30 g Java long pepper
- sale
Procedure
- Bring the milk to a boil, remove it from the heat, stir in the grated Grana Padano Riserva and pass the resulting sauce through a Chinoise strainer to make it smooth and velvety.
- Cut the anchovies into small pieces and brown them briefly in a pan with a drizzle of their oil.
- Cook the pasta in plenty of salted water according to the package directions, then drain and toss it in the anchovy sauce, adding half of the Grana Padano Riserva sauce and a little lemon juice.
- Spread the remaining Grana Padano sauce over the bottom of the plates, arrange the spaghetti on top, and garnish with a sprinkling of ground Java pepper, the grated zest of a lime, and basil leaves.