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333 63 55 070

Via Veterina, 43 - Vico Equense [NA]

www.chefacasavostra.com

Chef resume

Chef Inghemarck Guida, a professional in hospitality and a passionate connoisseur, attentive to new tendencies of being together, puts his exquisite handicraft at your service for new and unusual occasions of conviviality. The cooking of chef Inghemarck Guida is a surprising and original experience after which your taste buds will never again be the same.

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Durum wheat spaghetti with clams and zucchini flowers melted of Provolone del Monaco DOP

Ingredients for 4 people:

400 gr of Spaghetti
300 gr Clams
150 gr zucchini flowers
150 gr Provolone del monaco d.o.p.
150 ml Fresh Cream
80 ml extra virgin olive oil
50 gr parsley
1 clove garlic

Preparation

Put in a double boiler to melt the provolone del Monaco DOP with fresh cream, taking care to stir from time to time.
In a separate pan you open the clams with a little 'of water, shell them and keep them in their half shell cooking water.
Cook the spaghetti in the meantime sauté the garlic with oil, remove it as soon as they turn golden and brown flowers cut into julienne strips of zucchini and clamswith their liquid.
Drain the spaghetti in the frying pan toss with the sauce then freeze it with a couple of tablespoons of melted provolone cheese and chopped parsley.
Put in serving dish and fill with melted Provolone del Monaco DOP.