Directly from the Winter Garden: toasted spaghetti, fresh broad beans, guanciale and pecorino cheese
The videotape signed by Executive Chef Gentian Shehi
Winter Garden by Caino of The St. Regis, fine dining that enhances the great cuisine of the area, is one of those restaurants whose soul is not easily forgotten. The secret? Dishes sought after in a fairytale setting.
Winter Garden RestaurantThese are the expert hands of Executive Chef Gentian Shehi, the undisputed signature of international cuisine, who has brought the value of the famous Florentine restaurant high, a chef who, exclusively for us, gives us a wonderful first course to make at home.
L'Executive Chef Gentian Shehi
INGREDIENTS FOR 4 PEOPLE:
300 G. Spaghetti
1 KG. Fresh broad beans
300 G. Pillow
80 G. Pecorino
1 Shallot
EVO Oil q.b
Salt q.b
Pepper q.b
PROCEDURE
Let's toast the spaghetti in a baking pan at 180 °C for 20 minutes.
Wash and clean the fresh broad beans, keep aside the skins with which we will make a broth. Bleach the beans in boiling water for 2 minutes, drain them with a skimmer in a container with water and ice, then peel them and keep them aside.
Brown the pillow, well crunchy, remove excess oil and set aside.
Cook the spaghetti in filtered broad bean broth and in the meantime in a saucepan, make a base with extra virgin olive oil and chopped shallot, add the broad beans and let them flavour.
Drain the spaghetti, transfer them to the saucepan and stir in pecorino cheese, crunchy bacon, extra virgin olive oil and a sprinkling of reel pepper.
