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spaghetti in salsa di stracchino con marmellata

spaghetti in stracchino sauce with marmalade

Yes, it's odd but if you're looking for a very different pasta starter, this might be exactly what you need!


Stracchino is a fresh, salty creamy cheese with a lot of bite to it; it's the cheese that goes in Ligurian cheese focaccia and in Sardegna similar cheese fritters are often served with honey. I can remember a close family friend, who was also an incredible cook in the Ligurian style, offering my brother and I hunks of freshly baked bread with homemade peach jam and stracchino. It was like the freshest cheese cake I'd ever eaten and not actually too far removed from the sweet-sour taste you get in a Sicilian cannolo.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • grate some cheese

  • prepare the other ingredients

  • dilute the marmalade

  • boil the pasta

  • warm the cream, make the sauce

  • combine pasta and sauce

  • plate

spaghetti in stracchino sauce with marmalade

INGREDIENTS

FOR FOUR PEOPLE AS A STARTER

  • approx. 300g Stracchino

  • 100ml single cream

  • 2 tblspns Orange Marmalade

  • Parmesan, black pepper to taste


PASTA

250g dry spaghetti (starter portions)


MANTECATURA (?)

none, simply combine

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METHOD

Boil some water and add 2 tablespoons of water to 2 tablespoons of orange marmalade, in a cup. Stir and dilute the marmalade until it's runny and pourable. Put the cream into a Sauce Wok and warm it on a medium heat. Don’t go anywhere near boiling - instead, add the stracchino, cut into small chunks, and, on a very low heat, stir until it’s all melted. Add a few tablespoons of grated parmesan or pecorino and stir those into the sauce too. Take the sauce off the heat or if you can, keep it on a super low flame. Just continue to melt the cheese very, very gently. At the same time start cooking the pasta.

When the pasta’s just past ‘al dente’ fish it out using a pasta spoon and transfer to the stracchino in the sauce wok with a little cooking water, off the heat. Turn the heat to a minimum ONLY if it needs warming up and combine the pasta with the sauce. As soon as you're happy that the spaghetti is properly dressed, plate each portion, adding a drizzle of runny marmalade and a sprinkle of freshly ground black pepper to each plate.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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