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Spaghetti alla colannata

Last week I went to Aldo's shop and, speaking of a dinner that I was to prepare, he gave me some advice, a recipe with Colannata lard and pecorino cheese. My dinner was an incredible success and I couldn't bare not to share this recipe with you. It is reminiscent of all of the Italian flavours and has an irresistible aroma!

HOW TO

Ingredients for 4 people

 

  • 320 g of spaghetti
  • 1 clove of garlic
  • 3 tbsp extra virgin olive oil
  • 1 jar of  plum tomatoes in own juices
  • 140 g of colannata lard
  • Pecorino to taste


    To cook spaghetti alla colannata (Aldo and I gave it it's name), put the water for the pasta to boil on the hob. In the mean time, take a large pan and fry the garlic in the oil. After a few minutes, add the jar of plum tomatoes and let it cook until the sauce is almost ready. Cut the colannata lard into strips and add to the sauce, in this way the lard will melt and flavour the sauce.

    Drain the pasta, toss it in the pan with the sauce and add a few shavings of Pecorino cheese.

    We suggest the pasta alla colannata to be served with a light red wine of full body like Sangiovese.
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