Ingredients
Spaghetti
700g semolina flour
300g flour
180ml water
2 eggs
Oil and salt
100g basil chlorophyll
Basil chlorophyll
1800ml water
400g basil
200g parsley
2 pcs (thin) swordfish fillet
Black olive oil
250g black olives
75g dried olives
75ml olive oil
1 teaspoon squid ink
Method
For the spaghetti
Blend all the ingredients. Make sure the water is very cold, strain and wring out as much as possible. Boil the liquid to 55°C and place the chlorophyll clot in a bowl with ice.For the white sauce with a swordfish, start bymarinatingthe thin slices of swordfish fillet with oil, white wine, garlic cloves and a sprig of thyme. Add the swordfish and emulsify with butter.For the squid sauce,rub the squid with olive oil and white wine. Coat with oil and butter, diced tomato and parsley leaves.
Black olive oil
Dry the black olives at 80°C overnight. Mix the dried olives and olive oil and squid ink.
To serve
Wrap the spaghetti with thin slices of swordfish. Add some squid sauce and garnish with little black olive oil.
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