Sicilian Chefs Accursio Craparo from Ristorante La Gazza Ladra in Modica and Ciccio Sultano from Il Duomo in Regusa, Sicily, prepare two completely different pastas using the same regional Sicilian ingredients: anchovy, bottarga, citrus zest, carrots, chile flakes and garlic. Moderated by Chef Nate Appleman of A16 and SPQR restaurants in San Francisco
RECIPES: Spaghetti with a Sicilian Squeeze http://recipes.rimag.com/recipe.asp?id=1881
Spaghetti and Anchovy Tartare with Tuna Bottarga and Carrot Juice http://recipes.rimag.com/recipe.asp?id=1882
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