Prolonged drying of brewer's yeast makes a topping for pasta: the brilliant idea of Riccardo Camanini.
Spaghettoni with butter and brewer's yeast
Ingredients
- 320 g artisanal spaghettoni
- 130 g organic Italian butter
- Beer yeast to taste
Procedure
Crumble some brewer's yeast on a baking sheet and dry it in a 70°C oven for about five hours. Cook the pasta al dente in plenty of salted water.
Drain the spaghetti and stir-fry in a pan with the butter previously weighed and allowed to melt.
Final composition
Arrange the pasta on a plate and sprinkle with the dried brewer's yeast.
Contact and info
Lido 84
Corso Giuseppe Zanardelli 196 - 25085 Gardone Riviera (BS)
Phone: +39 0365 20019
E-mail: info@ristorantelido84.com
