Genoa, “Spaghetto al Martini” is a reality: the idea of star chef Marco Visciola | Chef Recipes | Re
A creamy sauce with Vermouth Bianco and Gin Taggiasco envelops Spaghetto designed by Marco Visciola: the recipe from the Marin's 1 Michelin-starred chef.
Keywords
- Chef
- Marco
- Visciola
- Gin
- Genoa
- Sauce
- Creamy
- Recipe
- Bianco
- Envelops
Ingredients
- 200 g Gragnano spaghetti
- 300 g green olives
- 200 ml water
- 30 ml of lemon juice
- 100 ml white vermouth
- 10 ml of Gin Taggiasco Roi
- 3 ml of anchovy drippings
- Gin Taggiasco Roi
- 2 tablespoons seaweed-flavored butter
- Colatura di Alici
- 1 shallot - to chop
- Lemon zest
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