Spaghetti Valdigrano, dried Montisola alosa agone, broccoli, tomato confit and lime mousse

For tomato confit: wash and halve tomatoes, season with salt, sugar, a clove of unpeeled garlic and a drizzle of oil, place in the oven at 85° for 180 minutes.

Wash broccoli, de-stem and blanch in boiling salted water for about 4 minutes, then cool in water and ice.

Drain and blend with a rocket blender. Prepare cream with salt and white pepper and set aside.

Squeeze limes, add water and soy lecithin, emulsify with an immersion blender until the froth on the surface stabilises, then store in the refrigerator.

Fillet fish, blanch the skin side until crisp, then set aside.

Cook spaghetti al dente, drain and place them in a saucepan, add half of fish fillets, tomato confit, half a ladle of pasta cooking water and a drizzle of oil; sauté over high heat until all ingredients become creamy.

To serve: place broccoli cream in a soup plate, arrange spaghetti and fish fillets in a nest in the middle and place a nice spoonful of lime mousse atop spaghetti.