Homemade Spaghetti alla Chitarra with Fresh Tomato, Green Beans and Cacioricotta.
In summer we all prefer a genuine and light dish, with ingredients freshly-picked from the garden. One of the simplest and tastiest dishes of the Italian cuisine, spaghetti with fresh tomato sauce, a perfect warm weather pasta dish gets enriched with green beans and cacioricotta to make an entrance on the table in its freshest version. Here you will have all the tastes of summer enclosed in one recipe “Homemade Spaghetti alla Chitarra with Fresh Tomato, Green Beans and Cacioricotta” written by our chef Domingo Schingaro directly from the kitchen of Frasca.
Ingredients and serving portions for 4 people.
For the preparation of fresh guitar spaghetti you need:
– 400 grams of Senatore Cappelli semolina
– 4 egg yolks
– 2 whole eggs
Ingredients for fresh tomato sauce:
– 500 grams of San Marzano DOC tomatoes
– A few leaves of fresh basil from the garden
– 1 clove of unpeeled garlic
– 5 grams of sugar
– 10 gr of sea salt
– Extra Virgin Olive Oil from Puglia
– Fresh green beans 200 gr
– Cacioricotta 100 gr
Knead the Cappelli semolina by hand with the eggs and let it rest in the fridge for 40 minutes.
After that roll out the dough and with the guitar, a frame strung with music wire used to cut fresh pasta into strands, cut the spaghetti and put them in the fridge.
Cut the tomatoes with a cross cut on the top, blanch in boiling water for 10 seconds and let them cool quickly in a basin with water and ice. Once lukewarm, peel the tomatoes by removing the outer skin and cut into four large segments, depriving them of the seeds.
Pour a little extra virgin olive oil, a handful of chopped fresh basil leaves and the crushed garlic into a pan. Without sautéing, add the tomatoes with a pinch of sugar, add salt to taste and cook over a gentle flame. Cover with a lid adding a little water if necessary. After 30 minutes, remove the garlic and pass the tomato though a vegetable mill, trying to avoid blending in order not to lose the splendor of the color.
Bring salted water to a boil in a high pot where you will dip the beans previously washed and deprived of both ends.
After 5 minutes of cooking the green beans, add the chitarra spaghetti in the same water and drain everything as soon as the spaghetti rises to the surface.
Pour the spaghetti into the pan with the green beans and sauté them together with the fresh tomato sauce, in order to mix the flavors. Finally, finish your tasty summer dish with a generous sprinkling of seasoned cacioricotta and serve on the table.
Photo credit: http://giorgiapassionecucina.blogspot.com