Spaghetto alla Chitarra served cold
- 60 gr (2.1 oz) handmade spaghetti alla chitarra
- Ginger and lemongrass oil, and Lime peel
- Celery leaves, coriander, oregano, Greek basil
- Lobelia and borage flowers
- For the soup:
- 400 g (14.1 oz) plum tomatoes
- 40 g (1.4 oz) red peppers
- 30 g (1 oz) of celery, 30 g (1 oz) of golden onion
- 30 g (1 oz) of cucumber
- ½ bunch of Genovese basil
- 50 g (1.7 oz) fleece ice
- 8 grams (0.2 oz) ginger, 1,5 gr (0.05 oz) xanthan
- 7 grams (0.2 oz) of olive oil Gargnà, 4 gr (0.14 oz) Maldon salt, 1 gr (0.03 oz) white pepper
- 1 tablespoon of Calvisius caviar
First, prepare the oil with ginger and lemongrass with a cold infusion, putting in a vacuum bag, 200 g (0.4 lb) of vegetable oil with 100 grams (0.2 lb) of ginger and 100 grams (0.2 lb) of finely chopped lemongrass; let marinate for two days in the refrigerator, then drain.
Continue with the preparation of the soup, letting all the ingredients marinate for 12 hours. After that, mash the ingredients with the help of a food processor for vegetables and lightly mix with the xanthan. The soup will be smooth, creamy with a bright red color and a slighlty sweet taste.
Cook the spaghetti for 11 minutes in salted water, drain and cool the noodles in a bowl filled with ice water, salt and olive oil for a few moments, just enough to stop the cooking; drain again and add ginger and lemongrass oil and a very small amount of shaved ice. Add the herbs and flowers and serve in a bowl. Add a small amount of tomato soup and finish with a generous spoonful of Calvisius caviar.