Valentine's Day Recipe at Le Spighe Restaurant

The recipe for fettuccine is a tribute to love and great cuisine, combining the delicacy of Mazara red shrimp, a prized ingredient with the rich flavor of Sicilian tradition, with the enveloping creaminess of cacio e pepe, which combines the strong character of Pecorino Romano and the softness of pink pepper, creating a harmony of flavors.

Completing the dish are the fresh and refined notes of lemon, which add a touch of acidity and elegance, enhancing all the flavors.

Every detail is lovingly taken care of to provide a unique sensory experience that can transform a romantic dinner into an indelible memory, full of emotion and passion.

Ingredients for 2 people

For the fresh pasta:

100 g of remilled durum wheat semolina.
200 g of 00 wheat flour
210 g of egg yolks
Salt to taste.
For the mixture:

130 g Pecorino Romano cheese (not too mature)
150 g of red Mazara prawns
Pink pepper to taste
1 lemon (to grate)
Extra virgin olive oil to taste.

Procedure:

Clean the shrimp, removing their heads, carapace and intestines. Dice them coarsely and season with EVO oil, salt and a light grating of lemon. Allow to rest in the refrigerator.

Prepare the fresh dough: in a planetary mixer with hook, combine the flours and add the egg yolks a little at a time. Let the dough rest in the refrigerator for one hour.

Roll out the dough with a sheeter to a thickness of 1-2 mm, fold and cut into strips 3-4 mm wide to make fettuccelle.

Cook the pasta in lightly salted boiling water, drain and stir-fry in a pan with the Pecorino cheese and a little cooking water until smooth and creamy.

Serve, garnishing with the red shrimp, pink pepper and a grating of fresh lemon.

Behind this gastronomic creation is Chef Giuseppe Mulargia, a culinary artist who transforms simple ingredients into refined and unforgettable dishes that reflect his passion for quality and the search for authentic flavors.

For those who prefer not to eat raw fish, the shrimp can be lightly sautéed in the final stage of preparation to preserve its softness and flavor. During the mantecatura stage, it is important not to exceed 60 degrees to prevent the pecorino from solidifying.

For lovers of fine Italian cuisine, Le Spighe Restaurant at the FH55 Grand Hotel Palatino is offering a special Valentine's Day dining experience.

The menu for the Valentine's Day dinner includes this sought-after dish of Fettuccelle Cacio e Pepe Rosa with Gambero Rosso di Mazara and Lemon, created by Chef Giuseppe Mulargia.

Chef Mulargia is one of the leading names in Roman cuisine and has already won important awards such as the "Cucina Italiana per Roma Capitale", which is awarded at the Campidoglio. This recognition testifies to his ability to reinterpret the classics of traditional Italian cuisine in a modern way, while enhancing local products.

For those who wish to taste this gastronomic delight, the Le Spighe Restaurant at the FH55 Grand Hotel Palatino will be pleased to welcome you in its elegant and refined setting for a dinner of good taste and romance this Valentine's Day.