Jul 2, 2009
Part I of these chronicles discussed a bit of background on Filotea dried egg-pastas. For this post, I get to taste for myself the Spaghetti alla chitarra, made from 30% egg and quality semolina wheat.
As a co-star for the pasta, Afrim recommended the Pecorino Toscano from Il Forteto Dairy --- in fact he was there himself, in person, just recently on a trip through Tuscany.
Here is the cheese:
To prepare this, add the pasta to plenty of boiling salted water and don't go anywhere, it is finished very quickly. After draining the water I added a good dollop of nice olive oil and plenty of the grated cheese. A few crumbled salt flakes and a dash of ground pepper, and it's ready to devour.
Such a unique pasta! Light and fluffy yet firm, yolky and hearty. Harmonizing with this is the elemental flavour of olive oil and the palate-satisfying complexity of the cheese. It was served with a summer salad that included ripe roma tomatoes, dressed with a balsamic vinaigrette.
Completely delicious, to the very last twirl of the fork.
Filotea Spaghetti alla chitarra
A salad heavy on the ripe tomatoes!