Recipe by Matteo Metullio: Cold spaghetti at km 4925

Ingredients for 4 people

For the spaghetto

320 g spaghettini pasta pastaificio Faella Gragnano

For the dressing

550 g ripe datterini tomatoes
10 basil leaves
50 g of anchovy colatura
35 g grilled oil
20 g extra virgin olive oil
Pepper to taste

For the basil mayonnaise

80 g egg yolk
The juice of half a lemon
200 g basil
Salt to taste
Oil to taste

For the scampi

60 g langoustine tartare

Procedure

Blend the tomatoes, once you have a puree put it in a fine tea towel with the basil leaves infused; hang it up, put under a container so that the filtered tomato water is recovered.

Meanwhile, prepare a classic coals: separately prepare a container with extra virgin olive oil, dip the coals in it and quickly cover with foil to retain all the scents of smoking.

Continue by blanching the basil and immediately chilling it in water and ice to keep the green color.

Place the previously blanched basil leaves in a paco jet jar with a drizzle of oil and pacossare until a smooth paste is obtained.

Finally, whip the egg yolks with a whisk, add the green paste, lemon juice and salt.

Dish composition

Cook the pasta, drain it in ice water, season it with all the ingredients and compose the dish by laying it on the basil mayonnaise, finally put the raw scampi on top.