Spaghetti alla chitarra is a traditional Italian pasta dish that is made using egg and semolina flour. The pasta is cut into thin, rectangular-shaped strands using a special tool known as a chitarra, which means ‘guitar’ in Italian. This particular dish has become increasingly popular in recent years, thanks to the addition of and smoked eel.

Beetroot is a root vegetable that has a distinctive dark red color. It is often used in salads and soups but is equally delicious when paired with pasta. When beetroot is combined with spaghetti alla chitarra, it adds a unique sweet and earthy flavor to the dish.

Smoked eel, on the other hand, is a type of fish that has been smoked and dried. It has a rich and smoky flavor that makes it a perfect ingredient for pasta dishes. The combination of the smoked eel and spaghetti alla chitarra creates a delicious and satisfying meal that will leave you wanting more.

To make spaghetti alla chitarra with beetroot and smoked eel, you will need the following ingredients:

– 400g spaghetti alla chitarra
– 2 medium-sized beetroot
– 100g smoked eel
– 2 cloves of garlic
– 2 tablespoons of olive oil
– 1 tablespoon of butter
– A handful of chopped fresh parsley
– Salt and black pepper to taste

To begin, you will need to cook the spaghetti alla chitarra according to the package instructions. While the pasta is cooking, you can prepare the rest of the dish.

Start by peeling and slicing the beetroot into thin rounds. In a frying pan, heat the olive oil and butter together until the butter has melted. Add the sliced garlic and sauté for a minute until fragrant. Add the sliced beetroot to the pan and cook for around 15 minutes, stirring occasionally until they are tender.

Once the beetroot is cooked, remove it from the pan and set it aside. In the same pan, add the smoked eel and sauté until it is cooked through. This should only take a few minutes.

When the pasta is cooked, drain it and add it to the pan with the smoked eel. Add the cooked beetroot to the pan as well and toss everything together until it is well combined. Season with salt and black pepper to taste.

To finish the dish, sprinkle the chopped fresh parsley over the spaghetti alla chitarra and serve immediately.

This spaghetti alla chitarra with beetroot and smoked eel is a delicious and unique pasta dish that is perfect for any occasion. The combination of the sweet and earthy beetroot and the smoky flavor of the eel makes this dish a real standout. Plus, it’s easy to make and can be ready within 30 minutes, making it a great option for a quick weeknight dinner. Try it out for yourself and see why spaghetti alla chitarra with beetroot and smoked eel has become one of the most popular pasta dishes around.

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