Sea breeze, spaghetti cooked in langoustine extraction, kaffir lime and plankton | Michelangelo Mammoliti

Sea breeze is literally a diurnal wind, which blows in coastal areas from sea to land. The relaunch could only be represented by lightness, which chef Michelangelo Mammoliti interprets in his spaghetti cooked in scampi, kaffir lime and plankton extraction. His idea ties in well with the season, and enhances a food that has always distinguished our country: pasta. It is identitarian spaghetti, with a strong and clean flavor on the palate.

For the lemon oil

• 50 g Bleached riviera lemon peel
• 125 ml olive oil evo

Procedure

Place all ingredients inside the food mixer, which should be frozen, and blend for 15 minutes at maximum speed. Strain through an absorbent cloth and place in pipette.

For the orange oil

• 50 g of bleached orange peel
• 125 ml olive oil evo

Procedure

Place all ingredients inside the food mixer, which should be frozen, and blend for 15 minutes at maximum speed. Strain through an absorbent cloth and place in pipette.

For langoustine extraction

• 1.2 l water
• 600 g langoustine claws
• 1 g plankton

Procedure

Place ingredients in a vacuum cooking bag and steam at 80°C steam for 6 hours. Strain the liquid without letting it cloud in a strainer with paper towels. Let stand 30 minutes before straining. Add plankton and reserve in refrigerator.

For the extraction of seaweed (used as breeze for fragrance)

• 200 g of Seaweed
• 1.2 l Water
• 1 g of Plankton

Procedure

Desalt the seaweed in cold running water for 30 min. Place ingredients in a vacuum cooking bag and steam at 80°C steam for 2 hr. Allow to rest 30 min before straining. Strain the liquid without allowing it to cloud in a strainer with paper towels. Add plankton and reserve in refrigerator.

For sea breeze

• 100 g butter
• 10 g of bleached citric mint
• No. 1 of Kaffir Lime

Procedure

Blanch citric mint and chill in water and ice. Place mint butter and grated kaffir lime zest in microplane in a pacojet. Pacojet six times alternating each pass of butter in blast chiller.

Dish composition

Cook the spaghetti for 4 minutes in a saucepan, reduce the shrimp extraction by half, drain the pasta, and continue cooking in the extraction for another 2 minutes. Toss with lemon and orange oil, kaffir lime butter, 48-month Parmigiano and kaffir lime zeste. Plate and complete the dish with plankton powder.
Finish the dish with sea fennel, oyster leaf leaves, variegated houttuynia cordata.