Gragnano spaghettini with leeks, mullet roe and macadamia nuts
0.75 h
4 raciones
Difficulty:
Alta
Make a reduction with cava and a little diced shallot; add in fresh butter and beat to beurre blanc; strain and season.
Steam the leek for 5 minutes, then grill to give it some colour.
Cook the spaghetti 'al dente' and dress with the 'beurre blanc' sauce.
Place the spaghetti around the leek; dress with pan-fried macadamia nuts; add a few drops of balsamic vinegar and sliced mullet roe.
Serve
