It's my pleasure to be the first author to publish a recipe for a new advice column of the GreenCLUB called "Cooking with Spirits" . Each recipe will involve the use of a spirit produced with a Customer of Green Engineering . Since Green Engineering has realised distilleries for the production of many different spirits, we will be able to experiment many different dishes, mixing cultures from all over the world.
The first recipe of our new "Cooking with Spirits" column is a Spaghetti pasta with walnuts and Bombay Sapphire Gin .
Ingredients for 4 persons (based on a mean of 80 g of pasta per person) :
320 g of Spaghetti pasta
50-100 ml of Bombay Sapphire gin (to taste)
150 g of Parmigiano Reggiano
4 spoons of Extra Vergine Olive Oil
5-6 Walnuts
1 sprig of parsley
1 clove of garlic
chilli to taste
salt (for the pasta's cooking water, usually 1 fistful per litre of water)
The first operation is to glide the walnuts and to pestle it together with parsley.
Then, put it into a frying pan with olive oil , garlic and chilli . We used a ceramic coated pan, in order to keep the flavour as pure as possible .
Let it brown for just some minutes , then add half of the choosen quantity of Bombay Sapphire gin (the remaining will be added later) and let it cook some seconds further .
Then cook the spaghetti in boiling water , keep the spaghetti in boiling water for a couple of minutes less of what suggested by the producer: in fact, you will need to cook a little bit again the spaghetti in the pan.
After that, drain the spaghetti and place it in your pan . Then , add the remaining Bombay Sapphire gin, and immediately place the Parmigiano Reggiano and stir ...
Finally serve it on table .
