Fabrizio's spaghetti

“Ihave very simple tastes … I’m always satisfied with the best (O.Wilde). Fabrizio Spatrisano introduces himself with this simple but effective sentence; Lover of simple but categorically classy life!

Fabrizio continues to be an established professional, a very good accountant. Very tender husband and father of a splendid girl; for some years it has diversified its activity giving space to its passion, not only food but also entertainment, creating the “Tuttibrilli” Enoteca, in via Principe di Villafranca, 54 (PA).

In fact, when you are in its beautiful restaurant, you feel pampered and relaxed, and among a thousand aromas of fine wines and refined foods you can share the pleasure of the table with your friends. Fabrizio, with his sympathy and above all cheerfulness, gives you an atmosphere of real novelty in the context of the best restaurants in town. Refined dishes and impeccable service. All that remains is to try it and he gives us a taste of what you can find on his menu. A dish that he created himself, but which he revisited by his chef Umberto De Luca giving it the touch of the master.

When you go to visit him, I recommend you order a plate of pasta … but also ask for Fabrizio: he knows how to entertain you with his innate sympathy and his impeccable smile.

CHEF

Fabrizio Spatrisano
Umberto de Luca

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

45 min
Prep

10 min
Cooking

55 min
Total

4 People
Doses

Recipe

INGREDIENTS

Spaghetti 350/400 g
Curled 500 g
Red prawns N 5/6
White wine half a glass
Toasted almonds 50 gr
Onion 1 medium
Tomato sauce 1 liter.
Cloves 4, genepro berries 2, basil, a teaspoon of sugar
Salt, pepper and shallot oil q.b.

PREPARATION

Brown the heart of a shallot in a saucepan with a drizzle of extra virgin olive oil; add the previously cut octopus, fry for a minute or so, blend everything with a glass of white wine; as soon as the wine has completely evaporated, add some dates cut into quarters; cook everything for about 30/45 minutes (add fish broth when the sauce thickens too much). Finally, lay the red prawns and cook for another 2 minutes.
Finally, cook 350gr. spaghetti and drain them less than a minute after your ideal cooking. Put them in a large pan and mix everything together, finishing cooking. Add the toasted almonds and serve hot.
A suggestion: the decoration of the plate becomes the frame of a masterpiece; give vent to your imagination to make the dish a work of art!