Spaghetti with tomato, lemon rind and goat's cheese

Elio Sironi

durum wheat spaghetti
coarse salt

For the goat's cheese
fresh goat's cheese
1 untreated lemon

For the tomato sauce
San Marzano tomatoes
Pendolini tomatoes
vine tomatoes
cloves of garlic
fresh chili pepper
extra virgin olive oil
salt and grated pepper
basil leaves
Grana Padano


Scald the tomatoes for a few seconds in boiling water, cool them and skin them.

Place the cloves of garlic, scallion and basil in a vacuum bag with the olive oil. Close and cook in a bain-marie for 15-20 minutes. Open, filter and recuperate the oil.

Cut the pulp into pieces, separate it and recuperate the water.

Heat the flavoured oil in a sauté pan, add the tomato pulp and cook on a high heat for a few minutes. Season with salt and add the tomato water to complete the cooking of the sauce.

Cook the spaghetti in salted water until still firm and dress with tomato and Grana Padano.