A special recipe is something no one should deny, let alone Santa Claus!
Chef Borghese prepares the legendary spaghetti with rosemary chickpea cream and scampi: a hot dish dedicated to the kindest Santa ever!
- 200 g of Armando spaghetti
- 1 kg of scampi
- 1 lime
- 40 g of tomato paste
- 1 sprig of savory
- 100 g of dried chickpeas
- 50 g of celery
- 50 g of carrots
- 50 g of yellow onion
- 1 sprig of rosemary
- Kitchen string
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
First, soak the chickpeas in plenty of water for about 10 hours.
Prepare the brunoise with celery, carrot, and onion. Then add the rosemary, tied with string, and the tomato paste.
Cook the chickpeas with salt and rosemary. Set aside 8 cooked chickpeas per serving and blend half. Transfer the rest to the brunoise and add the broth.
Break the Armando spaghetti into pieces and cook them with the chickpeas in the broth. Add the chickpea cream until the pasta reaches the desired consistency.
At this point, clean the scampi from their shells and finally plate with scampi, chickpeas, savory leaves and lime juice.
Finally, drizzle with extra virgin olive oil and pepper.
Enjoy your meal!
