- Cooking at the table
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Free delivery from CHF 80.-
01. March 2016
Bring plenty of salted water to the boil. Cook the spaghetti in it until al dente.
In the meantime, wash the wild garlic, spin dry and then cut into the finest of strips.
Beat the egg yolk and cream well. Mix in parmesan or Sbrinz as well as the wild garlic, and season the mass with salt and pepper.
Cut the dry-cured ham into strips. Heat the olive oil in a non-stick pan and then fry the dry-cured ham until crispy.
Put 100 ml of the spaghetti water on one side, then pour the rest away and drain the spaghetti well, and put back into the pan. Mix the spaghetti water with the wild garlic mixture, add it all to the spaghetti and immediately mix thoroughly. Season to taste with plenty of freshly ground pepper and, if necessary, salt. Arrange the spaghetti immediately in pre-warmed deep plates and sprinkle with the dry-cured ham.
Annemarie Wildeisen's KOCHEN