Cold Spaghetti with Trota Regina

Ingredients

300 g spaghetti, 120 g Trota Regina julienne, zest of 1 orange, baby spinach leaves, 1 carrot, 1 celery stalk, extra-virgin olive oil, salt.

Method

Cook the spaghetti, drain then cool under cold running water. Tip the spaghetti into a bowl and toss with a little extra-virgin olive oil. Grate the zest of an orange, blanch it in boiling water for a minute, drain and leave to dry. Mix the spaghetti with the julienne of Regina trout and arrange on the plate on a bed of fresh baby spinach. Complete with the fine-diced carrot and celery. Garnish with dried orange zest.

Recommended wine: Friulano

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