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.