Italiano
The chef Felice Lo Basso from the restaurant “Unico” in Milan shows his daily recipe: Orecchiette with salted codfish, speck and squash flowers.
Ingredients
500gr Orecchiette “Leonessa”
200gr salted codfish
150gr speck
120ml single cream
2 packs of squash flowers
1 onion
4 cups of extra vergin olive oil
Salt, pepper and 1 violet potato.
Method
Brown the onion with extra vergin olive oil, then add the diced speck and the squash flowers ( keep someone for garnish ). Wait for a minute, then add the single cream and turn the fire down. Take a pan of salted water and bring it to boil for cooking the Orecchiette. Add the orecchiette to the sauce and cook gently for few minutes. Garnish with squash flowers and a fine dusting of violet potato on the top and serve it. As an accompaniment to this course, the chef suggest the white wine “Greco di Tufo” aged in barriques, with a touch of freshness and smoothness.
