2 organic lemons
110g alp butter
White pepper, to taste
Salt, to taste
240g gragnano rough
ROYAL SEA BREAM SASHIMI
200g royal sea bream fillet
Extra-virgin olive oil,
1 organic lemon
Salt, as needed
Pepper, to taste
1 — COOKING THE SPAGHETTI
Boil 3 litres of water with salt, cook the spaghetti once it comes to the boil.
2 — SAUCE
Melt the alp butter in a saucepan, add the juice of half a lemon, salt and pepper.
3 — BURNT LEMON DUST
Place the lemons, the juice of which we used in the other preparations, on an oven tray, bake at 170°C for 20 minutes. Once cooked roast them over a high flame, peel and chop the peel very finely. Leave to dry.
4 — SEA BREAM SASHIMI
Cut all the sea bream into very thin slices and marinate with the juice of the lemons and salt for a few minutes. Keep cool in the fridge.
FINISHING & SERVING INSTRUCTIONS
Drain the pasta very al dente, stir over a medium heat with the butter and lemon emulsion. Place on a flat plate, complete the dish with the sea bream sashimi, burnt lemon powder and herb leaves of your choice.
The lemon in the recipe beautifully matches the freshness of Krug Grande Cuvée 171ème Édition, while the creaminess of the butter envelops the palate, and the burnt lemon powder amplifies the toasty nuances of the Champagne.
Osteria Enoteca Cuntitt
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.