SPAGHETTONI, ANCHOVY COLATURA, WHITE ASPARAGUS, CAVIAR AND COFFEE
- ASPARAGUS VINEGAR
- Apple cider vinegar
- White asparagus trimmings (peel and stalks)
- ASPARAGUS BROTH
- White asparagus, without tips, peeled and cut into 5 cm lengths
- Cold water
- Sunflower oil, to taste
- MARINATED WHITE ASPARAGUS
- Sherry vinegar
- Rice vinegar
- Water
- Sugar
- Salt
- White asparagus, finely diced
- WHITE ASPARAGUS WITH COFFEE
- Sunflower oil
- Coffee beans
- White asparagus tips, 5 cm long
- HAZELNUT AND COFFEE CRUMBLE
- Sugar
- Hazelnuts
- Ground coffee
- Salt, to taste
- PASTA
- Barilla Al Bronzo Spaghettoni
- Butter
- Ssparagus vinegar
- Anchovy colatura
- Asparagus stock
- White fish stock
- Salt to taste
- White pepper, to taste
- Caviar, to taste
Spaghettoni
CHEF'S NOTE
Lorenzo Sacchi - Il Circolino
“I worked in Spain for many years alongside some of the greatest chefs and now bring their inspiring teachings back to Italy. For me, pasta is a vehicle for flavour, and in this dish, I celebrate the arrival of spring with its earliest produce, white and green asparagus in various ways in search of umami.”