Spaghetti with Joselito pork fat and Bloody Mary

Massimiliano Alajmo

Spaghetti with Joselito pork fat and Bloody Mary

Ir View recipe video
-
For the Bloody Mary

80 g of small minced and sieved tomatoes

6 g of vodka

3 g of fino extra virgin olive oil

1 dash of Tabasco

A pinch of ground Sarawak black pepper

Emulsify and serve at around 8ºC
-

Spaghetti with Joselito pork fat and Bloody Mary

-
For the creamed pancetta Joselito

Place the vacuum packed 4cm strips of pancetta and cook for two hours at 100ºC. Blend and place in the Pacojet. Pacotise and use as required.

For the presentation

Place garlic paste in a frying pan, freshly diced parsley, freshly diced cayenne pepper, a few drops of soy sauce, a splash of fino olive oil, chicken stock and a large spoonful of pacotised creamed pancetta. Cook the Benedetto Cavalieri spaghetti for 14 minutes in salted water, heat for half a minute in the frying pan, add the cooked spaghettis and mix with the creamed pancetta. Finish with fried bread. Serve the dish by sprinkling with a little toasted bread and with the Bloody Mart apart.
-

close
Email
close
close