In the kitchen one and on the tennis court the other are undisputed champions, but it is when they "play in double" that they are really unbeatable. When we say "team that wins …"
In tennis it's called Ace, is the point made with the service that touches the ground in the appropriate area without touching the net or being touched by the racket or the body of the opponent. A perfect shot, in conclusion. Like what Davide Oldani and Roger Federer, yet together in the new global Barilla spot from 23 February on TV, they mark preparing four hands for the guests at an exclusive party one of the recipes that best expresses the Italian culinary culture, the spaghetti alla puttanesca, with an extra touch of original though. Because they are two champions, or better Masters of Pasta, and to the champions you can not trim the creativity and imagination, qualities thanks to which they manage to conquer their audience with striking strokes (in tennis jargon) lift, ed).
Theirs ingredient of dreams it is confirmed to be pasta, even better, i spaghetti. But they are "crunchy", al dente or "a violin string", as they say in Naples.
To amaze the guests and make the party unforgettable, they choose to make – in perfect harmony and knowing looks – a plate of spaghetti alla puttanesca with the addition of tasty Taggiasca olives and a touch of horseradish, which gives the dish that flavor spicy and fresh at the same time. A imaginative revisitation that transforms tradition into novelty!
In the kitchen Federer and Oldani double overwhelmed.
We reward you with their recipe and we will meet you at the next match.
Spaghetti alla puttanesca with horseradish
Commitment: Easy
Preparation time: 25 minutes
Ingredients for 4 people
320 g spaghetti
200 g of datterini tomatoes (fresh, in season)
5 g fried capers
5 g taggiasca olives pitted in oil
1 red pepper
fresh horseradish
extra virgin olive oil
seed oil – salt
Method
Cook the spaghetti in plenty of boiling salted water.
Meanwhile pour in a pan 10 g of oil and heat it with the chopped pepper in half; add the passata datterini and cook for 10 minutes.
Set to salt.
Drain the pasta al dente, leaving 4 spaghetti in the water.
Season with the tomato sauce.
Drain the 4 most cooked spaghetti, pat dry and fry in a saucepan with seed oil at 170 ° C for 1-2 minutes.
Spread the spaghetti seasoned in the dishes, complete with olives, fried capers and grated horseradish at the moment; decorated with fried noodles.
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