INGREDIENTS
METHOD
80g spaghetti
80g Sepia black spaghetti (commonly
known as squid ink spaghetti)
12 San Marzano tomatoes, peeled
3tbsp of extra virgin olive oil
1 tbsp of table salt
1 tsp refined sugar
4 anchovies
100ml fresh cream
100g burrata, in strips (Mozzarella and
cream)
2 basil leafs
Boil the spaghetti al dente and let it cool.
Alternative strips of spaghetti with the Sepia
black spaghetti in rows on an acetate sheet, until
you obtain a rectangle shape. Cover each rectangular layer into vacuum bags and leave to stand
in the fridge.
Place the peeled tomatoes on a baking pan with
extra virgin olive oil,