SPAGHETTONI WITH BLACK GARLIC CREAM, ZUCCHINI AND MINT PESTO
- FERMENTED BLACK GARLIC CREAM
- Fermented black garlic
- Soya milk
- EVO oil
- High oleic sunflower oil
- Salt, to taste
- Apple cider vinegar, to taste
- Chilli pepper, to taste
- COURGETTE AND MINT PESTO
- Light-coloured courgettes (only the outer part)
- Fresh mint leaves
- EVO oil
- Salt, to taste
- Salt and Pepper
- Black pepper, to taste
- Ice, as required
- HERB BREADCRUMBS
- Panko
- Fresh herbs (sage, thyme, marjoram, basil, parsley, salad burnet, sorrel), to taste
- EVO oil
- PASTA
- Barilla Al Bronzo Spaghettoni
- Wild herbs, to taste
- Tomato powder, to taste
Spaghettoni
CHEF'S NOTE
Daniele Repetti - Nido del Picchio
“A vegan first course inspired by the classic garlic, oil and chilli pepper dish, enriched with summer vegetables from the garden for a light and flavourful taste. I always look for simplicity in my dishes, using few ingredients and mostly low fat that are easily recognisable and satisfying when served with pasta.”