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!
SPAGHETTI SALAD WITH ANCHOVY AND LEMON
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
Procedure:
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: info@casaperbellini.com