A creamy sauce with Vermouth Bianco and Gin Taggiasco envelops Spaghetto designed by Marco Visciola: the recipe from the Marin's 1 Michelin-starred chef.
Cover photo: Marco Zoppi
Ingredients for two people
- 200 g Gragnano spaghetti
For the sauce
- 300 g green olives
- 200 ml water
- 30 ml of lemon juice
- 100 ml white vermouth
- 10 ml of Gin Taggiasco Roi
- 3 ml of anchovy drippings
For the mantecatura in the shaker
- Gin Taggiasco Roi
- 2 tablespoons seaweed-flavored butter
- Colatura di Alici
- 1 shallot - to chop
- Lemon zest
To complete the dish
- 1 teaspoon caviar
Procedure
Cook spaghetti in salted water.
Place the ingredients for the mantecatura in the shaker.
Add once spaghetti is cooked, close and shake vigorously.
Meanwhile, whisk all ingredients for the sauce.
Plating
Draw strips of sauce in the center of the plate.
Lay the whipped spaghetti on top.
Finish the dish with caviar and a splash of Gin Taggiasco Roi.
Contact
Il Marin
Calata Cattaneo, 15, 16128 Genoa GE
Phone: 010 869 8722
