Spaghettoni alla Crocco (DNZ Style) – dal cuore del Vulture
Pomodorini a cubettini, crema di cacioricotta, peperone crusco e un tocco segreto ✨
🎶 Filastrocca – In Rima con Gusto
Nel regno dei primi, tra sole e fuoco, nasce un piatto chiamato alla Crocco. Spaghettoni lunghi, belli e al dente, che fanno felice ogni commensale presente. Gratta il cacioricotta con mano leggera, versaci l’acqua, che è calda e sincera. Mescola forte, fai la tua crema, che il gusto si sposa, non c’è alcun problema. Pomodorini rossi, tagliati a cubetti, in padella vanno, senza troppi difetti. Niente olio all’inizio, solo acqua e calore, quattro minuti e sprigionano amore. La pasta si cuoce, salata a dovere, poi scolata e pronta a farci godere. Nel sugo si tuffa, con crema e passione, un minuto di danza, che è pura emozione. Nel piatto si posa, con olio e rispetto, scaglie di cacio, un tocco perfetto. E sopra, il crusco, sbriciolato con arte, che chiude il capolavoro in ogni sua parte. E se vuoi stupire con un tocco lucano, pane tostato e basilico a mano. Un piatto che canta, che ride e che gioca, è lo Spaghettone alla Crocco, che mai si sbrocca!
🧺 Ingredienti (per 2 persone)
- 180 g di spaghettoni
- 80 g di cacioricotta (grattugiato + qualche scaglia per decorare)
- 150 g di pomodorini datterini o ciliegini
- 1 peperone crusco
- Olio extravergine d’oliva (q.b.)
- Pepe nero (q.b.)
- Peperoncino (facoltativo, q.b.)
- Sale grosso (per l’acqua della pasta)
👨🍳 Procedimento
- Crema di cacioricotta
- Grattugia il cacioricotta e mettilo in una bacinella.
- Durante la cottura della pasta, preleva un mestolino di acqua di cottura calda e versalo sul formaggio.
- Mescola energicamente fino a ottenere una crema liscia e vellutata. Tieni da parte.
- Pomodorini in padella
- Lava e taglia i pomodorini a cubetti.
- Mettili in padella senza olio, aggiungi un pizzico di pepe nero e, se vuoi, un po’ di peperoncino.
- Versa un cucchiaio di acqua di cottura della pasta.
- Cuoci per 4 minuti esatti, poi spegni il fuoco.
- Lascia raffreddare leggermente e aggiungi un filo d’olio evo a crudo.
- Cottura della pasta
- Cuoci gli spaghettoni in abbondante acqua salata fino a quando sono al dente.
- Scolali, tenendo da parte un po’ di acqua di cottura.
- Mantecatura finale
- Versa gli spaghettoni nella padella con i pomodorini.
- Aggiungi un po’ di acqua di cottura e la crema di cacioricotta.
- Mescola bene per circa 1 minuto a fuoco medio, finché tutto si amalgama.
- Impiattamento
- Disponi gli spaghettoni nel piatto.
- Completa con un filo d’olio evo.
- Aggiungi scaglie sottili di cacioricotta.
- Sbriciola sopra il peperone crusco.
✨ Extra Consiglio Perfetto
Per un tocco ancora più lucano, puoi aggiungere una spolverata di pane grattugiato tostato o qualche fogliolina di basilico fresco.
📣 Call to Action
Vuoi anche tu la tua rima in un contesto gustoso? Scrivi nei commenti il tuo piatto preferito: la prossima filastrocca potrebbe essere la tua!
Scopri la versione fumetto su TikTok e la ricetta completa su Futurabile.it.
— DNZ
29 Commenti
CHE RICETTA APPETITOSA!! Sapori ricchi !
ti invito a prepararla. facilissima in pochi minuti hai fatto tutto. se ti serve aiuto basta dirlo, in piu se scrivi il tuo piatto preferito ti creo la tua filastrocca-
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