In Remembrance of His Majesty King Bhumibol Adulyadej 1927-2016
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Angel Hair Pasta

by Sala Phuket Restaurant

  Mai Khao

May 2017

Angel hair pasta with crab meat in besciamella black truffle and salmon caviar. Thin noodles with crab meat sauce and black truffle paired with salmon caviar.

Ingredients

  • 80g prawns
  • 60g crab meat
  • crab shell (decoration)
  • 50g besciamella (cream sauce)
  • 15g fresh black truffle
  • 10g Parmesan cheese
  • 5g salmon caviar
  • 5g olive oil
  • 5g pepper
  • 5g salt
  • 5g butter
  • 2g parsley
  • 1g dill

Authentic Mediterranean method Italian style

Put angel hair pasta in hot water for about five minutes and remove when al dente. Cook crab meat with butter, salt and pepper. When the crab meat turns golden, add the besciamella cream sauce. Put the cooked angel hair pasta together with Parmesan cheese, then add fresh black truffle. Lastly, decorate with full crab shell, salmon caviar, dill and parsley.

About Chef Davide Pritoni

Chef Davide focuses on sourcing quality local suppliers of fresh produce for a mix of brasserie-style international food, delectable Thai dishes and succulent local seafood and grills. After many years in the culinary industry, his passion for fresh traditional Italian and Mediterranean food from his childhood days in Bologna adds a twist and further variety to SALA’s already acclaimed international and authentic Thai cuisine.

  • Chef Davide Pritoni

Sala Phuket Restaurant
www.salaresorts.com/phuket

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