INSPIRATION
Spaghetti from Pastificio Cav. Giuseppe Cocco, gently bathed and cooked in the essence of Fiore Sardo cheese water, accompanied by a compote of loquats and a refined mince of green olives, capers, and anchovies.
This dish is born from a profound contemplation on the raw ingredient, on elixirs conceived from the primal need to preserve, and the ancient techniques employed to do so: drying, smoking, salting, sugaring, fermenting, and preserving in oil.
Today, where this necessity no longer exists in a material sense, preservation is not merely 'stopping time', but allowing it to evolve into culture and the enduring memory of taste.
From this reflection arises the vision to compose a dish that unites preserved treasures, representative of Italian culinary heritage and its rich biodiversity, offering a flavor that is at once novel and contemporary, whilst safeguarding the familiarity and sacred identity of each individual element.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Butter
Fiore Sardo PDO
Water
Loquats
Granulated sugar
Lemon juice
Green olives in brine
Salted capers
Anchovies in oil
Extra Virgin Olive Oil
200g
20g
100g
400g
100g
5g
10g
10g
5g
5g
10g
FOR THE SPAGHETTI
Spaghetti
Butter
200g
20g
FOR THE ESSENCE OF FIORE SARDO
Fiore Sardo DOP
Water
100g
400g
FOR THE MEDLAR COMPOTE
Loquats
Granulated sugar
Lemon juice
100g
5g
5g
FOR THE TAPENADE
Green olives steeped in brine
Salt-cured capers
Anchovies preserved in oil
Extra virgin olive oil
Squeezed lemon nectar
10g
5g
5g
10g
5g
CURATION
For the Fiore Sardo infusion:
Grate the Fiore Sardo cheese and unite it with the water. Bring to a boil, extinguish the flame, cover, and let infuse for 30 minutes, allowing the essences to mingle.For the loquat compote:
Stone and peel the loquats, dicing them into fine pieces, then embellish them with lemon juice and sugar.
Simmer gently over low heat for approximately one hour. Blend and pass through a sieve to achieve a velvety purée.For the tapenade:
Finely mince the olives, the anchovies, and the priorly desalted capers.
Incorporate the olive oil and the bright juice of the lemon.For the pasta:
Cook the spaghetti in lightly salted water for 7 minutes. Drain and complete the cooking for 2 minutes within the Fiore Sardo infusion. Reduce the nectar until a glaze forms, and enrich with butter at the finale.For the plating:
Grace the base of the dish with the loquat compote. Nest the spaghetti with their precious sauce atop, and complete this culinary canvas with the tapenade.
INSPIRATION
Spaghetti from Pastificio Cav. Giuseppe Cocco, gently bathed and cooked in the essence of Fiore Sardo cheese water, accompanied by a compote of loquats and a refined mince of green olives, capers, and anchovies.
This dish is born from a profound contemplation on the raw ingredient, on elixirs conceived from the primal need to preserve, and the ancient techniques employed to do so: drying, smoking, salting, sugaring, fermenting, and preserving in oil.
Today, where this necessity no longer exists in a material sense, preservation is not merely 'stopping time', but allowing it to evolve into culture and the enduring memory of taste.
From this reflection arises the vision to compose a dish that unites preserved treasures, representative of Italian culinary heritage and its rich biodiversity, offering a flavor that is at once novel and contemporary, whilst safeguarding the familiarity and sacred identity of each individual element.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Butter
Fiore Sardo PDO
Water
Loquats
Granulated sugar
Lemon juice
Green olives in brine
Salted capers
Anchovies in oil
Extra Virgin Olive Oil
200g
20g
100g
400g
100g
5g
10g
10g
5g
5g
10g
FOR THE SPAGHETTI
Spaghetti
Butter
200g
20g
FOR THE ESSENCE OF FIORE SARDO
Fiore Sardo DOP
Water
100g
400g
FOR THE MEDLAR COMPOTE
Loquats
Granulated sugar
Lemon juice
100g
5g
5g
FOR THE TAPENADE
Green olives steeped in brine
Salt-cured capers
Anchovies preserved in oil
Extra virgin olive oil
Squeezed lemon nectar
10g
5g
5g
10g
5g
CURATION
For the Fiore Sardo infusion:
Grate the Fiore Sardo cheese and unite it with the water. Bring to a boil, extinguish the flame, cover, and let infuse for 30 minutes, allowing the essences to mingle.For the loquat compote:
Stone and peel the loquats, dicing them into fine pieces, then embellish them with lemon juice and sugar.
Simmer gently over low heat for approximately one hour. Blend and pass through a sieve to achieve a velvety purée.For the tapenade:
Finely mince the olives, the anchovies, and the priorly desalted capers.
Incorporate the olive oil and the bright juice of the lemon.For the pasta:
Cook the spaghetti in lightly salted water for 7 minutes. Drain and complete the cooking for 2 minutes within the Fiore Sardo infusion. Reduce the nectar until a glaze forms, and enrich with butter at the finale.For the plating:
Grace the base of the dish with the loquat compote. Nest the spaghetti with their precious sauce atop, and complete this culinary canvas with the tapenade.
INSPIRATION
Spaghetti from Pastificio Cav. Giuseppe Cocco, gently bathed and cooked in the essence of Fiore Sardo cheese water, accompanied by a compote of loquats and a refined mince of green olives, capers, and anchovies.
This dish is born from a profound contemplation on the raw ingredient, on elixirs conceived from the primal need to preserve, and the ancient techniques employed to do so: drying, smoking, salting, sugaring, fermenting, and preserving in oil.
Today, where this necessity no longer exists in a material sense, preservation is not merely 'stopping time', but allowing it to evolve into culture and the enduring memory of taste.
From this reflection arises the vision to compose a dish that unites preserved treasures, representative of Italian culinary heritage and its rich biodiversity, offering a flavor that is at once novel and contemporary, whilst safeguarding the familiarity and sacred identity of each individual element.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Butter
Fiore Sardo PDO
Water
Loquats
Granulated sugar
Lemon juice
Green olives in brine
Salted capers
Anchovies in oil
Extra Virgin Olive Oil
200g
20g
100g
400g
100g
5g
10g
10g
5g
5g
10g
FOR THE SPAGHETTI
Spaghetti
Butter
200g
20g
FOR THE ESSENCE OF FIORE SARDO
Fiore Sardo DOP
Water
100g
400g
FOR THE MEDLAR COMPOTE
Loquats
Granulated sugar
Lemon juice
100g
5g
5g
FOR THE TAPENADE
Green olives steeped in brine
Salt-cured capers
Anchovies preserved in oil
Extra virgin olive oil
Squeezed lemon nectar
10g
5g
5g
10g
5g
CURATION
For the Fiore Sardo infusion:
Grate the Fiore Sardo cheese and unite it with the water. Bring to a boil, extinguish the flame, cover, and let infuse for 30 minutes, allowing the essences to mingle.For the loquat compote:
Stone and peel the loquats, dicing them into fine pieces, then embellish them with lemon juice and sugar.
Simmer gently over low heat for approximately one hour. Blend and pass through a sieve to achieve a velvety purée.For the tapenade:
Finely mince the olives, the anchovies, and the priorly desalted capers.
Incorporate the olive oil and the bright juice of the lemon.For the pasta:
Cook the spaghetti in lightly salted water for 7 minutes. Drain and complete the cooking for 2 minutes within the Fiore Sardo infusion. Reduce the nectar until a glaze forms, and enrich with butter at the finale.For the plating:
Grace the base of the dish with the loquat compote. Nest the spaghetti with their precious sauce atop, and complete this culinary canvas with the tapenade.