Spaghettoni from Gragnano with chickpea cream, Colonnata lard and cod tripe
Chef Luca Fattoruso
for 4 people
- Big Spaghetti from Gragnano
- Coppadoro extra virgin olive oil
- Colonnata Lard
- Cod tripe
- Lemon peel
- Spring onion
- Fresh rosemary
The watchword here is flavor!
Chef Luca Fattoruso delights us with a dish with an intense and decisive taste that goes well with the strong character of our monocultivar Coppadoro from Coratina olive. It is ideal for a good, tasty Sunday lunch.
How to make it?
Blanch the chickpeas in plenty of salted water and set them aside.
Fry the Coppadoro extra virgin olive oil in a pan with a finely chopped spring onion and the Colonnata lard.
Add only a part of the blanched chickpeas, let them flavor and blend to create a cream.
Cook the spaghetti in abundant salted water and in the meantime prepare the cod tripe.
In a pan, sauté a bit of Coppadoro extra virgin olive oil and the spring onion.
As soon as the spring onion begins to cook, add the cod tripe, the previously cooked whole chickpeas and the chickpea cream.
Cook for a few minutes.
As soon as the pasta is ready, pour it into a pan to whisk it.
Serve and finish with grated lemon rind, fresh rosemary and a drizzle of Coppadoro extra virgin olive oil.