Needless to remind you of the fantastic appointment with Sounds and Flavors of Salento, in the heart of Otranto, hometown of our globetrotting chef Ivan Tronci.
Once again this year, the chef will amaze the audience with an exceptional showcooking.
To revive the memory of last year through an exceptional recipe, we bring you Ivan Tronci’s video recipe. A good dish, made even better by 100% Salento ingredients.
If you feel like browsing through our site, you will find other recipes by Ivan Tronci but most importantly a wonderful guide to the city of Otranto and its monuments of extraordinary beauty!
If you want to discover Otranto, try one of our Experiences
Spaghettoni Benedetto Cavalieri in tomato water, with real clams on wild arugula pesto and almonds
This dish was a hit during the last edition of Suoni e Sapori del Salento e di Puglia: a lucky few, and unfortunately only a few spectators, were lucky enough to taste it.
A taste reminiscent of the scents of Otranto: the delicate atmosphere of the Adriatic Sea, the memory of the countryside with wild arugula, tasty auburn tomatoes, “the bouquet” of zucchini flowers and the ever-present onion.
The procedure is simple to follow. The only caution concerns the tomato water, which must be prepared starting the night before by means of tamina, a professional kitchen cloth.
Ivan Tronci’s spaghettone: the ingredients
Here are Ivan Tronci’s secret ingredients:
- Spaghettone Benedetto Cavalieri
- Auburn tomatoes
- Wild arugula
- Almonds
- Extra virgin olive oil
- Sunflower seed oil
- Parmesan cheese
- Salt
- Ground white pepper
- Potato
- Real clams
- Celery
- Carrot
- Onion
- Garlic
- Bay leaves
- Parsley
- White wine
- Zucchini flowers
- Garlic flowers
Procedure for the preparation of Otranto spaghettone
Blend the tomatoes in a blender and let them strain and filter, overnight, through a Tamina or a simple white cotton kitchen cloth. This straining, will allow you to extract the water from the coppery tomato.
We will proceed with opening the clams in a burning rondon, but before doing this, we will mix, in a bowl, the clams with celery, carrot, onion, a bay leaf, some parsley stalks, a little white wine, extra virgin olive oil and pepper.
Separately, we will blanch the arugula and cool it immediately in water and ice. We will dry it and emulsify it with the almonds, sunflower oil, an ice cube, a little salt and some pepper.
Cooking the spaghettoni: pay attention
We will cook Benedetto Cavalieri spaghettoni half of the time in boiling water and the remaining cooking time in tomato water.
At the end of cooking, we will add the extrapolated liquid from the clams and finish the mantecazione by adding a part of the shelled clams because we will use the remaining part to embellish our dish.
The grand finale: here is Ivan Tronci’s spaghettone for Suoni e Sapori del Salento e di Puglia
We will plate on arugula and almond pesto and garnish with zucchini flowers and garlic flowers.
