Spaghettoni with anchovies, burrata water, umeboshi, and caviar | Valentino Cassanelli

Ingredients for 4

• 320 g spaghetti
• 1200 g fresh anchovies
• 2.5 l water
• 100 g white onion
• 100 g celery
• 240 g fennel
• 25 g butter
• 15 g umeboshi
• 30 ml extra-virgin olive oil
• 1 lemon
• 5 g salt
• 5 g sugar
• 6 g katsuobushi
• 8 g puffed spelt
• 120 ml burrata water
• 20 g beluga caviar

Procedure

Gut the anchovies and toast them in a pan, then add a mirepoix of celery, onion, and fennel. When everything is well toasted, add water and ice. Boil for 30 minutes, then leave to rest for 1 hour and pass through a vegetable mill, then through a chinois.

Bone 4 anchovies and marinate them for 20 minutes with salt and sugar, then rinse and preserve them with oil and lemon zest.

Cook the spaghetti directly in the anchovy broth, making sure that when al dente, the sauce has reduced as for a risotto. Stir in butter and umeboshi previously emulsified with extra-virgin olive oil and lemon zest.

Dish composition

Serve the spaghetti with a marinated anchovy on the side, a few flakes of katsuobushi, puffed spelt, and caviar. Serve the burrata water separately, to be poured onto the bottom of the plate before eating.