Recipe by Giuseppe D'Errico: Torba Mente. Spaghetti whipped with smoked butter, peat whiskey, burnt lemon powder.
Spaghetti mantecato with smoked butter,
peat whiskey, burnt lemon powder
Ingredients for 4 people
For the smoked butter
- 80 g of butter
- 100 g of smoking shavings
Procedure
Burn the shavings and turn off the fire in order to leave only the smoke.
Place the butter in a container over the smoke and cover with foil or a bell for 15 minutes.
For the burnt lemon powder
- One lemon
Procedure
Cook lemon at 200 degrees until peel is blackened and continue cooking at 60 degrees until dry.
Chop and pass through a sieve.
For the pasta
- 200 g spaghetti
- 30 g smoked herring
- 40 oyster leaf leaves
- 10 ml peat whiskey
Procedure
Cook the pasta al dente and toss it with the smoked butter, adding the whiskey and finely chopped smoked herring.
Julienne the oyster leaf and place it on top of the spaghetti as the last item.
Dust the whole with the burnt lemon powder.
