Interlude Magazine

Flavours and Traditions | Interlude Magazine

SPRING
2021

 

Tuscanicum, the Micheletti’s pantry

Spaghetti from the Martelli pasta factory cooked in extraction of smoked Pecorino di San Rossore, black truffle and Tuscan foie gras 

The photo of the last edition aroused the curiosity of many of our readers who asked us for more information on the recipe. 
Your curiosity is satisfied.

Ingredients: 
200g of crusts of pecorino di San Rossore
1.2 liters of water 
400g of Spaghetti from the Martelli pasta factory 
50g of black truffle
250 g of chicken livers
50 g of white onion
150 g of Vin Santo
50 g of Tuscan rigatino
2 sprigs of thyme 
12 g of fine salt 
4 g of black pepper
1 Fresh sausage 
150 g of butter 

Start preparing the Tuscan Foie gras the day before.
Thinly cut the white onion, put it in a saucepan together with the thyme, salt, pepper, sausage and let it simmer. 
When the onion begins to brown, add the livers, sauté and blend with the Vin Santo, the alcohol evaporated, cover with vegetable broth. Bring to cooking. 
Put the reduced mixture and the butter in a thermomix, blend everything, and put in a silicone mold to freeze. 

To prepare the pecorino reduction it would be preferable to smoke the pecorino with olive branches, but alternatively, you can use pecorino as mature as possible in the cave, the important thing is that it has a certain "character". Put them (if you have smoked them, remember to let them cool first) in a vacuum cooking bag and add the cold natural water. Bake in the oven at 80 ° C for 2 hours. Alternatively, take a bowl suitable for the microwave, place your pecorino crusts, the water (it must be covered), and cover with cling film. Microwave on medium power for about 5 minutes.
Leave to cool and filter. Use the extraction obtained for cooking spaghetti.  

Cook the spaghetti for 4 minutes in 5% salted water and finish cooking by extracting of the smoked Pecorino. 
Stir using extra virgin olive oil. Arrange the spaghetti on the plate and add the frozen foie gras and truffle with a grater. 

Our sommeliers, Silvia Castellini e Francesco Fogli, suggest to combine the taste with Sanforte, Costa Toscana Sanforte IGT, of Fibbiano’s Farm. Its richly smooth, elegant, and silky tannic texture will exalt the perfume of Pecorino of San Rossore and of black truffle. 

Credits to Chef Nicola Micheletti Locanda Sant’Agata

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