This is the trendy format in American and Japanese restaurants.
In the States, where they’re known as ‘angel’s hair’, chefs adore them because they cook in 2 minutes.
In Japan, they use them in place of their slender white native pasta.
In Hong Kong, at Ristorante Gaia at the Gran Millenium Plaza, Paolo Monti prepares them for his Chinese gourmet guests in a capellini salad with crab, sun-dried tomatoes and green beans.
I cherish memories of them from my childhood nanny: put the capellini in a skimmed broth with dainty meatballs lightly flavored with nutmeg and lemon, diced cardoons and tender chard. They cook in a minute. Serve them with a snowfall of Parmigiano.
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Cooking Time
2 min. |
Weight
500g |
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