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Cult recipe: spaghetti with lard, the summer version
Spaghetti with lard and basil This is a good idea to enjoy a dinner on a boat with friends.
Lard from Tuscany and basil
the lard and basil mixture
by Pasquale Pescatore
Ingredients for 4 people
400 g spaghetti
150 g lard from Tuscany
4 spoonfuls of extra virgin olive oil from the Picentini Mountains
1 clove of garlic
fresh organic oregano
Cut the lard into thin slices, put them on a wooden chopping board and beat them lightly.
Add the basil leaves (washed and wiped) and the outer side of the fresh chilli pepper (without seeds).
Chop all these ingredients with a mincing knife.
In the meantime bring the salted water to a boil and cook the spaghetti slightly underdone.
Brown the garlic in a capacious and high pan containing extra virgin olive oil (don't burn it).
Then remove it, add the lard and the basil and mix. Leave it to gain flavour on a very low heat for about one minute.
Strain the pasta and pour it into a pan with the lard, turn the cooker off and stir for one minute.
Add fresh basil and serve.
Traduzione in italiano su http://www.lucianopignataro.it/a/ricetta-spaghetti-al-lardo-in-versione-estiva/75894/