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A recipe from Chef Giuseppe Forte

December 8, 2017

Spaghettone di Gragnano with broad, beans, cuttlefish, and cream of sea truffle (tartufo di mare)

The Al Palazzo is no ordinary restaurant. Picture the kitchen being like an orchestra: the ingredients, like instruments, are all different but all important.

Each one is an essential part of the whole and to the ear, the finest of palates, harmony is the perfect fusion of sounds that blend together like the individual flavors.

The conductor of this orchestra is chef Giuseppe Forte, who with his signature touch measures and combines, modulates and enhances, flavors and textures of precious harmonic value.

And here we share one score out of the many symphonies of taste he has created: Spaghettone di Gragnano with broad, beans, cuttlefish, and cream of sea truffle (tartufo di mare).

Ingredients for 4 people:

360 g spaghetti

300 g tartufi di mare (sea truffle, similar to Venus clams found mostly in central coastal Italy)

140 g cuttlefish

60 g bottarga di tonno (dried roe pouch of tuna)

200 g of buffalo stracchino

300 g broad beans, peeled

100 ml lemon juice

15 g ginger

40 g white spring onion

3 bay leaves

8 Sarawak white pepper berries

50 g brown sugar

30 g butter

salt as required

extra-virgin olive oil as required

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