Spaghetti with Butter, Lemon, Parmigiano Reggiano, and Hazelnut Jus
This recipe focuses on clarity and balance. Spaghetti is dressed with butter, lemon and Parmigiano Reggiano, accompanied by a hazelnut reduction, airy Parmigiano foam and crisped rinds. The dish highlights the purity of the ingredients, allowing the cheese to express its aromatic complexity within a precise composition.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
HAZELNUT JUS
Combine hazelnuts and cold water in a pot.
Simmer gently for approximately 2 hours.
Strain the liquid.
Reduce until thick and concentrated.
| 500 g. | Raw hazelnuts (with skin) |
| 3 L. | Water |
PARMIGIANO FOAM
Heat cream with iota to 80°C.
Pour over softened, cubed Parmigiano.
Blend thoroughly and strain.
Transfer to a siphon and charge once.
| 250 g. | Parmigiano Reggiano (softened in milk overnight) |
| 250 g. | Cream |
| 1,2 g. | Iota |
CRISPY PARMIGIANO RINDS
Grate outer and inner parts of the rinds.
Blanch in water.
Slice to approximately 2 mm thickness while warm.
Microwave at maximum power until crisp.
| 50 g. | Parmigiano Reggiano rinds |
SPAGHETTI
Divide spaghetti into four 25 g bundles and tie one end with kitchen string.
Cook in salted boiling water for 4 minutes.
Melt butter until lightly browned.
Deglaze with lemon juice and emulsify.
Add vegetable stock.
Transfer spaghetti to the pan and cook 6 minutes more, adding stock as needed.
Finish with lemon zest.
| 100 g. | spaghetti |
| 40 g. | Butter |
| 40 g. | Lemon juice |
| Lemon zest | |
| Vegetable stock | |
| Pea shoots |
HOW TO PLATE
Shape spaghetti in a savarin mould. Remove string.
Spoon hazelnut jus at the base and around.
Pipe Parmigiano foam on top.
Add crispy rinds.
Finish with pea shoots.
