Gomitolo sole e vento
Ingredients for 4 people:
300g of spaghetti
2 Friggitelli from Puglia
4 Fiordelisi dried tomatoes
2 fresh onions
2 tbs of stale bread seared in olive oil with anchovies
half a glass of white wine
Olive oil as needed
Salt to taste
1 pinch of pepper
After washing onions, friggitelli and dry Fiordelisi tomatoes, slice them very finely until they have the consistency of thin strips. Sauté in a pan with olive oil.
Add a half glass of white wine.
In the meantime bring the water to boil and cook the spaghetti for 2 or 3 minutes. It is essential that the spaghetti are removed from the heat at half-cooking because they need to be cooked in the pan with the other ingredients.
At this point the spaghetti should be “risottati”. The chef savino Berardi uses the “risottare” technique for a perfect taste. Pasta cooked in this way, in fact, releases more starch and makes the dressings more tasty. It consists in blanching the pasta in water and salt for 2 or 3 minutes, then continue cooking directly in the pan in which the sauce is prepared, stirring and gradually adding ladles of cooking water, until completely absorbed. The risottatura ensures optimal creaming and a unique flavor.
Once the spaghetti are ready, the chef superbly wrapps them into the shape of a clew and placed in the center of our dish. Add strips of dried tomatoes and stale bread scalded in olive oil to give crunchiness to your plate: the Gomitolo Sole e Vento is ready to be tasted!