Grapes and fossa cheese: this is the surprising topping on Gianluca Gorini's pasta. But that's not all: the chef uses anchovy butter and pickles the fruit. Here's the result!

Photo: Nicolò Brunelli

Spaghettoni with anchovy butter, Fossa cheese, and pickled strawberry grapes

Recipe for 4 people

Ingredients

250 g spaghettoni
90 g unsalted butter
30 g salted anchovies
60 g Fossa cheese
50 g dry white wine
250 g strawberry grapes
50 g raspberry vinegar

Centrifuge 200 g strawberry grapes and add the raspberry vinegar, bring to the boil and pour the mixture over the remaining grapes. Leave to cool and mature in the refrigerator for 5 days. Peel and destem the grapes one by one.

Desalt and bone the anchovies, pass through a sieve and mix with the softened butter. Cook the pasta in plenty of salted water, reduce the wine in a sauté pan and add the anchovy butter. Stir the pasta into the sauce, leaving it al dente.

Plate the spaghetti on a serving dish, add the pickled grapes and finish with freshly grated Fossa cheese.