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Giancarlo Perbellini's 2-Michelin Star Pasta Salad: The Summer Spaghetti that Will Transform Your Lunch

copertina insalata spaghetti perbellini

A warm, not hot, dish finished with lemon zest and perfect for the summer months: Giancarlo Perbellini prepares his pasta salad with spaghetti. Discover all the secrets to replicate it!


Ingredients and Quantities:

  • 40 g spaghetti
  • 25 g butter
  • 1 clove garlic
  • 10 g Parmigiano Reggiano
  • Lemon zest to taste
  • 200 g reduced chicken broth
  • 20 g pistachio paste
  • 10 g chive oil
  • Salt to taste
  • 250 g grapeseed oil
  • 30 g soy milk
  • 5 g lemon juice
  • 3 desalted anchovies


To make an emulsion, blend the reduced chicken broth, soy milk, pistachio paste, and lemon juice, gradually adding chive oil and grapeseed oil. Put the mixture in a piping bag.

While cooking the pasta, sauté a crushed garlic clove with butter and then strain it. Place the garlic butter in a mixing bowl, where you will add the cooked and drained spaghetti. Mix well, allowing the pasta to cool slightly before adding the Parmigiano and the zest of half a lemon.

Cut the desalted anchovy fillets into diamond shapes.

Assembly and Finishing:

Place the seasoned spaghetti inside a ring mold, garnishing with the chicken emulsion and anchovies.

Contact Information:

Casa Perbellini 12 Apostoli

  • Casa Perbellini 12 Apostoli
  • Address: Vicolo Corticella San Marco 3, 37121 Verona
  • Phone: +39 045 8780860
  • Email:

giancarlo perbellini casa perbellini 12 apostoli 2

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