Spaghetti alla chitarra with asparagus, caramelised cherry tomatoes and pecorino flakes.
Ingredients
- 400g Spaghetti alla chitarra
- 280g Orogel asparagus
- 450g cherry tomatoes
- 50g Orogel sliced shallot
- 80g caster sugar
- 8 fresh basil leaves
- extra virgin olive oil
- 60g pecorino flakes
- sea salt
- black pepper
Drinks to pair
- Red Wine
It goes well with
To Prepare
Cut skin on each tomato tip cross-like and blanch in boiling water. Let them cool down completely in a bowl full of water and ice cubes. Peel and deseed the tomatoes, then place them on a baking tray lined with baking paper, season with oil and a sprinkle of salt and sugar. Bake in the oven at 120° C for about 35 minutes.
Heat the oil in a frying pan, brown the sliced shallot and cut the frozen asparagus in little cubes, paying attention to keep the tops intact. Season with salt and pepper.
Drain spaghetti al dente, add them to the frying pan with asparagus and add some cooking water and stir gently with caramelized tomatoes. Serve with fresh basil leaves.
Complete with pecorino flakes.
