VALENTINA RIZZO - FARMACIA DEI SANI - ORO DEL SUD

Ingredients

400gr spaghetti from Gragnano

150g olive oil

80 gr anchovy sauce

200gr Roasted and chopped pistachios

Candied lemon:

Lemon zest 5 lemons

500g water

300g sugar

10g salt

Crunchy bread:

200g of stale bread

Dried chilli

Olive oil

Rosemary

Laurel

1 clove of garlic

Prepare the syrup for the lemon zest by bringing the water, sugar, and salt to the boil.

Add the lemon zest and let it cook until they are shiny and lightly candied before draining and drying.

Chop up the pieces of stale bread.

Put the Olive oil in a pan, and flavour with all of the aromatic herbs including the unpeeled garlic.

Pour in the bread crumbs and continue stirring until completely golden.

Remove the aromatic herbs.

Emulsify the oil with the anchovy sauce and add the pistachios.

In the meantime, cook the pasta in plenty of unsalted water.

Drain the pasta in the sauce bowl and stir by adding a little cooking water if necessary. Serve by completing the dish with the crispy breadcrumbs and a pinch of candied lemon zest.

Farmacia dei Sani

Piazza del Popolo, 14, 73049 Ruffano LE, Italy

With her Dark red lips and full covering of tattoos, Valentina Rizzo, executive chef at restaurant Farmacia dei Sani in Ruffano, is a welcome and promising new voice in the world of Italian fine dining. Her dishes speak for themselves with a focus on strong ingredients and a prevalent bitterness. Grand Dame Veuve Clicquot, Valentina plays the role of a rock star in everything she does, as if the pics of our shoot didn’t tell you that already.