Spaghettoni with anchovies, burrata water, umeboshi, and caviar | Valentino Cassanelli | Chef Recipe
Spaghettoni with anchovies, burrata water, umeboshi, and caviar | Valentino Cassanelli
Keywords
- Umeboshi
- |
- Water
- Caviar
- Burrata
- Anchovies
- Valentino
- Cassanelli
- Spaghettoni
- Burrata water
Ingredients
- 320 g spaghetti
- 1200 g fresh anchovies
- 2.5 l water
- 100 g white onion
- 100 g celery
- 240 g fennel
- 25 g butter
- 15 g umeboshi
- 30 ml extra-virgin olive oil
- 1 lemon
- 5 g salt
- 5 g sugar
- 6 g katsuobushi
- 8 g puffed spelt
- 120 ml burrata water
- 20 g beluga caviar
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