Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil

Peter Brunel

For 4 people

320 g of Felicetti kamut spaghetti
1 l of spring water
4-500 ml of Teroldego Rotaliano
120 g of alpine char (marinated)
Maldon salt
S. Massenza extra virgin olive oil
electric smoker


Rehydrate the kamut spaghetti in spring water at a temperature of 30-32 °C for about 2 hours. Once rehydrated, drain them and cook them in a non-stick pan, gradually adding the Teroldego, on a high heat for 3-4 minutes.

Place the spaghetti in a glass cup, pour over the oil and add the small cubes of char. Smoke and cover the cup with clear film.