Riccardo Camanini's recipe: Fusilloni in bianco with almonds, capers, and lemon
Ingredients for 4 people
- 280 g fusilloni
- 80 g blanched almonds
- 220 ml seafood broth
- 75 ml seed oil
- Dried capers to taste
- Lemon to taste
Procedure
Mix the seafood broth, almonds, and seed oil well in a Thermomix for 10 minutes at 80°C.
Cook the pasta in plenty of salted water, drain, and toss with the almond cream like a pesto.
Add the dehydrated caper powder and a grating of lemon.
The photographs are by Lido Vannucchi
