CHITARRA SPAGHETTI WITH SOUR CREAM AND SILVER
- Difficulty easy
- Preparation 20 minutes
- Tipology first course
- Portions 4
- 300 gr of chitarra spaghetti
- 200 ml of sour cream
- 12 Pachino tomatoes
- 1 clove of garlic
- 3 tablespoons of Extra Virgin Olive Oil
- 1 tablespoon of coarse salt
- Gold Chef pure edible silver powder
In a pan, brown a clove of garlic in olive oil. Add the tomatoes, which have been washed and cut in half. Slow cook for 2 minutes.
Bring the salted water to a boil, add the spaghetti and cook them very al dente. Drain them and drop them in the pan with the tomatoes.
Plate by adding a tablespoon of sour cream and a pinch of paprika on each portion.
Decorate with a generous dusting of edible Gold Chef silver powder, using the shaker or by tapping on the parchment sachet.