A Recipe by Davide Scabin
Featured in FOUR International, this experimental “pizza margherita” by master of Italian cuisine Davide Scabin typifies his playful cooking style...
Ingredients
- 80g spaghetti
- 80g spaghetti with cuttlefish ink
- 12 San Marzano tomatoes, blanched in boiling water and peeled
- 3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 tsp granulated sugar
- 4 anchovy fillets
- 100g fresh cream
- 100g strips of burrata mozzarella
- 2 basil leaves
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