Spaghetti with Scampi in Butter-White Wine Sauce and Bruschetta

Ingredients

• 430 g wheat flour type 550
• 50 g whole wheat flour
• 335 ml water
• 15 g Kerrygold Original Irish butter
• 2.5 g yeast
• 10 g salt
• 300 g spaghetti
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 g scampi (pre‑cooked)
• 100 ml dry white wine
• 4 tbsp Lemon juice
• 2 tbsp Kerrygold Original Irish Butter
• chili flakes
• Salt
• Pepper
• 3 tbsp olive oil
• 500 g cherry tomatoes
• 1 Garlic clove
• 1 handful basil
• Salt
• Pepper
• 1 tbsp Kerrygold Original Irish clarified butter

Instructions

1. 1.

   Knead all ciabatta ingredients for 12–15 minutes into an elastic dough. Cover and let rise at room temperature for 2 hours, stretching and folding the dough three times during this period.

2. 2.

   Cover the dough overnight in a baking dish in the refrigerator. (Tip: finish the dough the evening before and refrigerate overnight; if short on time, skip step 2.)

3. 3.

   Gently transfer the dough from the dish onto a floured surface and place it carefully on a baking tray. The dough can also be baked in two halves to yield two loaves of about 250 g each.

4. 4.

   Bake ciabatta in a preheated oven at 250 °C (220 °C fan‑forced; gas: highest setting with plenty of steam) for 20–25 minutes. (Tip: create steam by heating an empty metal baking dish on the bottom rack, then pour a small cup of water into it and close the door quickly.)

5. 5.

   Cook spaghetti in plenty of salted water until al dente.

6. 6.

   Meanwhile peel and chop garlic. Pat scampi dry with paper towels. Heat olive oil in a pan and sear scampi for one minute, then flip. Add garlic, white wine, and generous chili flakes. Reduce for two minutes, then remove from heat.

7. 7.

   Add lemon juice and melt butter into the sauce. The butter thickens the sauce and makes it silky. Season with salt and pepper. Toss in the noodles and mix well. Taste again and adjust with salt, pepper, and chili flakes if needed.

8. 8.

   For bruschetta tomatoes, wash, dry, and halve them. Remove seeds with a small spoon and finely dice the flesh; place the pieces in a bowl. Press garlic, slice basil into fine strips, and add a pinch of salt and pepper.

9. 9.

   Mix everything with olive oil and let it rest. Slice the cooled ciabatta into thumb‑thick slices. Heat a tablespoon of clarified butter in a pan and toast the bread slices on both sides. Spread the tomato mixture over the ciabatta and serve alongside the pasta.