Whole wheat spaghetti and caviar
- First course
- Baerii Heritage
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”.
- 320 gr whole wheat spaghetti
- 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
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.