Once upon a time, risotto was made with strawberries, a combination that was so loved in the nineties and misunderstood afterwards. Berries, including strawberries, are the protagonists of some recipes by chef Antonia Klugmann who loves the fruits of her woods and enhances them with delicacy and creativity.
On the September issue, directed by the chef, you can find these spaghetti with red fruits and other recipes, which will surprise you.
Ingredients for 4 people
500 g
red fruits (strawberries, raspberries, currants)
250 spaghetti
50 black or Taggiasca olives
6 anchovies in oil
1 lemon – salt
coriander berries
powdered cardamom
extra virgin olive oil
Method
Extract the juice from the red fruits with a hot or cold extractor or blend them and pass them through a sieve.
Bake the olives with a few coriander berries at 160 ° C for about ten minutes. Then season them with the grated zest of 1/4 lemon and a pinch of powdered cardamom.
Cut 4 anchovies into strips.
Boil the spaghetti al dente in boiling salted water.
Meanwhile, heat the red fruit juice with 2 chopped anchovies and a drizzle of oil in a large pan. Add the spaghetti and finish cooking them.
Cream them with a drizzle of oil; complete them with the anchovy strips and the olives and serve.
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