‘Sea Deepness’ from Chef Karime López

Ingredients

• 280g Ditalini pasta by Gerardo Di Nola
• 200g cod skin
• 1,5 kg squid
• 2 pcs yellow onions
• 125g butter
• 25g shallot
• 55g white wine vinegar
• 125ml white wine
• 1 bay leaf
• 65g salted capers
• 125g sugar
• 2 tbsp Villa Manodori Lemon Oil
• 1 pcs carrot
• 1 pcs courgette
• 6 pcs large radishes
• 1 pcs large potato
• 1 pcs mullet bottarga
• 1 pcs lime
• fine salt