Fluted spaghetti on emulsion with parsley, bottarga, caviar and finger lime.
For the parsley emulsion:
200 gr of parsley
water to taste
olive oil to taste
Blend the parsley leaves with a little water or, if you have a centrifuge, extract the juice from the leaves. Boil the juice obtained, after boiling you will see the chlorophyll surface, let the water completely evaporate and filter the "pulp" obtained with a gauze. Let everything cool and emulsify well with the olive oil.
70 gr of grooved spaghetti
40 g of bottarga sauce "freschi di natura"
black lumpfish eggs to taste
bottarga powder to taste
Cook the pasta in abundant salted water, in a pan heat the bottarga sauce with the help of a little hot water, to make everything more fluid. Once the pasta is cooked, stir in the pan over a fire, add more water if necessary.
Arrange the dish by placing the parsley emulsion, nest spaghetti, a generous dose of black lumpfish roe, powdered bottarga and finger lime on the bottom, giving the dish a sense of cleanliness with the strong and saline flavors of the bottarga.