80g spaghetti

80g spaghetti with cuttlefish ink

12 San Marzano tomatoes, blanched in boiling water and peeled

3 tbsp extra virgin olive oil

1 tsp fine salt

1 tsp granulated sugar

4 anchovy fillets

100g fresh cream

100g strips of burrata mozzarella

2 basil leaves



Cook the spaghetti al dente and leave to cool, taking care to spread it across a clean surface at room temperature. On a sheet of cling film, alternate one cuttlefish ink spaghetti strand and one white spaghetti strand, joining them to create a rectangle strip.

Transfer each rectangle of spaghetti into vacuum bags and let it rest in the refrigerator.

Place the peeled cherry tomatoes in a pan drizzled with extra virgin olive oil, salt and sugar and bake in the oven at 160C for about 1 hour. At the end of cooking, the tomatoes should be dried and lightly toasted.

Obtain a fondue by heating the same amount of strips of burrata cheese with cream and allowing to cool slightly.


To serve

Gently remove the dough from the bag and place on serving plates. Lay the tomatoes with chopped anchovy and basil leaf. Drizzle with fondue, served at 50C.