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Linguettine di Gragnano IGP al Mare Vegetale
Ingredients and method
Ingredients for 4 persons
- 30 ml extra virgin olive oil
- 1 garlic clove
- Boiling water
- Pinch of salt
- 320 g Linguettine di Gragnano IGP - Pastificio Di Martino
- 1 lemon
- 3 tablespoons Algae Powder Gold
- 1 tablespoon Algae Powder Aventurine
- 8 pieces of Codium Blue
- 8 pieces of Moai Caviar
Method
- Bring a pan of water to a boil (about 80 degrees Celsius).
- Heat extra virgin olive oil in a pan over medium-high heat.
- Crush one clove of garlic and sauté gently in the olive oil until the garlic begins to smell.
- Pour boiling water to the olive oil and garlic in the pan.
- Add 4 scoops of Algae Powder Gold, along with some more boiling water, and stir well.
- Open the packet of Linguettine di Gragnano IGP - Pastificio Di Martino and place the pasta in the pan.
- Cook the pasta for 4 minutes (al dente).
- Add a pinch of salt and stir gently.
- Grate lemon zest over the pan and mix well into the pasta.
- Remove the garlic from the pan.
- Serve the pasta on plates.
- Garnish the dish with Codium Blue and Moai Caviar.
- Sprinkle the dish with Algae Powder Aventurine using a strainer for even distribution.
I was born in Castellammare di Stabia, the first town on the Sorrentine coast. During my childhood, I spent periods in Angri and Minori on the Amalfi Coast. The sea has always been a constant in my life. When I tried these products from Koppert Cress, I felt like a child again and decided to create a dish that reminds me of my childhood, a childhood full of scents and flavors of the sea.
Cooking technique: Minestrata
Recipe: Giovanni Don Anselmo D'Apice
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