A very easy recipe ready in time in which the pasta cooks, which can also be made with pantry ingredients, such as canned crab and lemon. An idea taken from the summer menu of chef Daniel Canzian
Right arm of Gualtiero Marchesi to become executive chef of the restaurants of his group, vice president of JRE Italy, Daniel Canzian he is the owner of the restaurant that bears his name in Milan. It offers menus based on simplicity, respect for tradition and seasonality. In the heart of Brera, the Daniel Canzian restaurant enhances Italian High Craftsmanship as a culinary philosophy. Together with the recipes of memory such as the "Milanese veal cutlet" and those of the author like the "Risotto with lemon with roast sauce and licorice" (from 2013), in the menu there are dishes based on Italian meats, vegetables and typical fish of the Mediterranean area, prepared following the daily availability of the market.
In July and August 2020, the restaurant presents an unprecedented menu dedicated to summer and the best seasonal ingredients. A four-course tasting course to express the freshness and intense flavors of Italian raw materials from the network of small local producers with whom Daniel Canzian has collaborated since the opening of his restaurant in the elegant Brera district. Among the dishes, recipes like these.
Ingredients for 4 people
400 g soba or whole wheat spaghetti
320 g pulp of leek
50 g fresh lemon juice
30 g soy sauce
120 g extra virgin olive oil
Salt to taste.
Cook the spaghetti in plenty of salted water, in the meantime season the granciporro with salt, oil and freshly ground pepper. Drain the spaghetti in a bowl and season with lemon, soy sauce and black sesame.
Finish by placing the spaghetti on the plate and sprinkle the crab on top. Serve lukewarm.