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Great chef’ recipes: Purple angel hair

A "global" dish is how the chef of Veranda of the Hotel Cristallo, Marco Badalucci, called his new creation, "Purple angel hair"
A "global" dish is how the chef of Veranda of the Hotel Cristallo, Marco Badalucci, defined his new creation, thanks to the completeness of areas and items. Basis of the new plate of Marco Badalucci are once again the genuine products, from cabbage, vegetable of the classic Tuscan Ribollita. As always, then, Badalucci succeeded to combine the best raw materials: and suddenly the explosion of flavors of his "Purple angel hair" is tinged by the aromas of shrimp that bathe the Tyrrhenian coastal region and a typical ingredient of the mountain, the speck, which gives this new dish a distinctive touch of class. Ingredients for 4 people:
  • 1 purple cabbage
  • 400 g angel hair pasta
  • 100 g Speck
  • 200 g Onion
  • 200 g extra virgin olive oil
  • 4 eggs
  • 500 g shrimps
  • Black pepper
  • Star anise
  • 15 g Chives
  • 50 g Pecorino
  • 30 g Parmesan cheese
Preparation: Sauté the cabbage with sliced onion in oil in a copper pan without adding water. Add star anise and cook with lid. Then mix the cabbage with olive oil and mash until you get a smooth and compact creamy that will be placed on a mirror on a dish. Fry the bacon in a frying pan into julienne strips and the shrimp heads; meanwhile, beat the eggs with pecorino, parmesan and chives. Bring water to boil and cook the angel hair for 2 minutes, then fry with bacon and eggs. Garnish with diced raw shrimp and angel hair like a nest on the cream of cabbage on a serving plate. Complete with a shrimp just seared in a pan. www.cristallo.it

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