Whole wheat spaghetti and caviar

An elaborate dish to put your skills to the test: a prestigious and healthy first course. As always, the finishing touch goes to caviar, in this case, Baerii Heritage, resting delicately on the spaghetti “cone”.

Ingredients

• 320 gr whole wheat spaghetti
• Ginger
• Parsley
• Fresh cilantro
• Cornstarch as needed
• Evo oil
• Soy sauce as needed
• 80 g bacalao
• Squid ink
• Fresh tomato for garnish
• 100 gr Baerii Heritage caviar

Method

Boil the spaghetti in salted water.

For the sauce

Boil in a little water, vinegar, and sugar a nut-sized piece of ginger, previously sliced, along with two branches of parsley and fresh cilantro.

Boil for a minute and then thicken with some cornstarch and evo oil.

Add the soy sauce and keep some of it. Once strained, we will use it to stir-fry the freshly drained spaghetti.

For the bacalao

Peel off the skin, lightly desalt, and vacuum cook in a steamer at 50° C for 12 minutes. Cool and open the bag. Add the bacalao meat to the spaghetti while stirring.

Serve the spaghetti warm, garnishing the dish with squid ink, a few drops of fresh blended and seasoned tomato, and top with a spoonful of Baerii Heritage caviar.