SPAGHETTONI, ANCHOVY COLATURA, WHITE ASPARAGUS, CAVIAR AND COFFEE

INGREDIENTS

ASPARAGUS VINEGAR

• 50 ml Apple cider vinegar
• 95 g White asparagus trimmings (peel and stalks)

ASPARAGUS BROTH

• 500 g White asparagus, without tips, peeled and cut into 5 cm lengths
• 1 l Cold water
• Sunflower oil, to taste

MARINATED WHITE ASPARAGUS

• 30 ml Sherry vinegar
• 80 ml Rice vinegar
• 80 ml Water
• 60 g Sugar
• 4 g Salt
• 100 g White asparagus, finely diced

WHITE ASPARAGUS WITH COFFEE

• 115 ml Sunflower oil
• 12 Coffee beans
• 4 White asparagus tips, 5 cm long

HAZELNUT AND COFFEE CRUMBLE

• 100 g Sugar
• 100 g Hazelnuts
• 6 g Ground coffee
• Salt, to taste

PASTA

• 320 g Barilla Al Bronzo Spaghettoni
• 120 g Butter
• 52 ml Ssparagus vinegar
• 55 g Anchovy colatura
• 375 g Asparagus stock
• 375 g White fish stock
• Salt to taste
• White pepper, to taste
• Caviar, to taste

PREPARATION

ASPARAGUS VINEGAR

1. Place the apple cider vinegar and asparagus trimmings in a vacuum-sealed bag and leave to ferment for at least two weeks. Strain and set aside.

ASPARAGUS BROTH

1. Add a drizzle of sunflower oil and the asparagus to a hot pan. Sauté over high heat until they take on a delicate, toasted colour. Leave to cool and place in a vacuum-sealed bag with the water. Cook at 65°C in a steam oven for 12 hours. Remove and leave to rest for 30 minutes. Strain and set aside.

MARINATED WHITE ASPARAGUS

1. Place all the ingredients except the asparagus in a pan and bring to the boil. Allow the mixture to cool and place it in a vacuum-sealed bag with the diced asparagus, leaving it to marinate for at least 2 hours.

WHITE ASPARAGUS WITH COFFEE

1. Place the oil and coffee beans in a vacuum-sealed bag and cook at 83°C for 20 minutes. Leave to rest for 15 minutes and drain. Add the coffee oil to the vacuum-sealed asparagus tips and cook at 90°C for 12 minutes. When ready, cool immediately in ice water to keep the asparagus crisp. Cut in half and then into lozenge shapes.

HAZELNUT AND COFFEE CRUMBLE

1. Toast the hazelnuts until golden brown, prepare a dry light brown caramel and add the hazelnuts, mixing well. Remove from the heat, add the coffee powder, mix until the hazelnuts are well glazed and then spread on a silicone mat to cool. Once cool, chop the mixture to obtain a coarse powder.

PASTA

1. Cook the spaghettoni for 9 minutes. Finish cooking in a pan with butter, asparagus vinegar, reduced colatura and the two stocks. After resting for a minute, stir in butter and pepper, adjusting with vinegar and colatura. Form a nest shape in the centre of the plate and finish with crumble, coffee-flavoured asparagus and caviar.