Artisan Spaghetti with roasted and smoked pepper water, cetara anchovies, mullet bottarga and fresh coriander - Recipe by Cristina Bowerman

320 g of Spaghetti from Gragnano

8 red peppers

7 tablespoons of extra virgin olive oil

1 clove of garlic

20 anchovies from Cetara in oil

1 teaspoon of mullet bottarga

1 bunch of fresh cilantro

Preparation time: 40 minutes

Start with the peppers: Sprinkle 7 peppers with oil, place them in a pan and place in a preheated oven at 170 ° C for 25 minutes. When they are cooked, place them on a linen cloth to drain them. The towel will be used to collect their water.

While the peppers drain, let's prepare the pepper coulis. Take one of the cooked peppers, peel it and remove all the seeds, then, blend it and, once you have the cream, season it with a little oil and salt. To ensure that there are no remains of skin or seeds, the advice is to sift the pepper cream, so as to obtain a smooth coulis without skin or seeds. The other 6 peppers who are draining their water in the meantime, you will need later.

The eighth pepper left, the one you haven't put in the oven, will be roasted over high heat and then it will have to be dried in the oven at 60 ° until it is completely dehydrated. when it is completely dry, blend it and obtain a pepper powder.

Now we can put the pot with the water on the fire and wait for the water to boil. When the water boils, drop the spaghetti, add salt and cook for 4 minutes. Meanwhile, in a large pan, brown the garlic with 4 tablespoons of oil and then add the water poured from the roasted peppers. After 4 minutes, remove the pasta from the heat, drain it and put it in the pan with the pepper water, turn on the heat and let it cook until the water is absorbed.
If the water in the peppers is low, you can also use vegetable broth to allow the pasta to cook.

When the water has been absorbed, start stirring, adding the anchovies, coriander and mullet bottarga.

Once you have creamed your spaghetti, we can move on to the dish. Serve the spaghetti, placing them first on the plate and decorate them with a handful of bottarga, a few teaspoons of pepper coulsi and, finally, decorate with pepper powder.