An alluring recipe that releases all the fragrances of its fresh ingredients, this dish from the Michelin starred chef Simone Breda of Ristorante Sedicesimo Secolo, in the province of Brescia, pulls together the delightful flavors of cappers, lemon, candied chili peppers and nori seaweed, to create a spaghettone that is out of this world.
Ingredients for Spaghettone, capers, lemon, candied chili peppers and nori seaweed
Recipe Procedure
Wash the chilies, cut them in half lengthwise and remove the seeds. Blanch them in boiling water for 10 seconds, repeating the operation three times. Candy them in a syrup composed of equal parts water and sugar and leave them to stand for a couple of days.
Bring water to a boil, salt it and toss in the pasta. Place the lemon juice, capers and julienned candied chilies in a pan, along with a ladleful of the cooking water. Drain the pasta a few minutes before it is cooked and finish it directly in the pan by basting it with the cooking water. When al dente, turn off the flame and toss with the butter and grated lemon zest. Serve and sprinkle with nori seaweed powder to taste.