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Spaghetti Lenzi

Spaghetti Lenzi: recipe for a tasty and original first course

The recipe of Spaghetti Lenzi is Italian but not born in Italy. In fact we move to Thailand, a land well known for its paradisiacal white sand beaches, palm trees bordering the crystalline sea and coconut water served everywhere as a refreshing drink. Not everyone can imagine that Thailand has become a famous gastronomic destination where tourists satisfy their palate between local and international cuisine. Bangkok is the most visited capital in the world with more than 35 million tourists a year with a large concentration of one and two Michelin stars restaurants. The Italian cuisine is among the most loved in Thailand and here a great Chef like Francesco Lenzi, original from Pisa, has managed to emerge with his Tuscan specialties by opening one of the most renowned and popular restaurants in the capital, Lenzi Tuscan Kitchen , also mentioned in the Michelin Guide Thailand. Lenzi’s cold cuts are considered the best in Bangkok, they arrive weekly from Chef Lenzi’s family production “L’Antica Norcineria” located in Garfagnana, awarded several times by organizations like Gambero Rosso and Slow Food for its genuineness & the excellence of their products. Today we want to talk about a unique recipe, Spaghetti Lenzi, created by Chef Francesco Lenzi, which combines a unique mix of sea and mountains flavors thanks to the use of spaghetti Rustichella d’Abruzzo.

Spaghetti Lenzi recipe

Ingredients for 2 people:

• 160gr Spaghetti Rustichella d’Abruzzo
• 1 clove of garlic
• 1 Fresh Chilly
• Pork belly
• 3 Prawns
• 2 slices of Biroldo (Blood Ham)
• Extra Virgin Olive Oil
• Parsley
• ¼ white wine glass
• 1 glass of vegetable stock

Preparation time: 10-15 minutes Cooking time: 10-12 minutes Saute’ the pork belly and part of the chopped shrimp in a pan with a little oil, add the garlic cut into slices and then the chilli and sprinkle with white wine and let it evaporate. Add half of a glass of vegetable stock over a low heat. In the meantime in a saucepan you have already brought the water to boil, salted it with coarse salt and threw the spaghetti. Cook the pasta and drain when it is al dente so as to finish cooking in the pan. Spoon the spaghetti in the pan and pour some vegetable stock, mix with all the ingredients and after a few minutes add the rest of the minced prawns and the parsley. Mix until cooked and add extra virgin olive oil. Serve the spaghetti in the dish and place a slice of Biroldo on it. Stir and melt the Biroldo with the pasta. Spaghetti Lenzi are ready to eat, enjoy your meal!