Anchovies, bitter coffee, orange and pasta

For 4 people

Pasta
280 g of dry pasta
120 g of unsalted butter
80 g of grated Grana Padano
10 ml of white wine vinegar
1.5 l of salted boiling water

Anchovy emulsion
40 g of desalted anchovies
40 ml of extra virgin olive oil
20 ml of water

Bitter coffee sauce
100 ml of strong espresso coffee
2 g of cornflour diluted in a little cold water

Orange sauce
100 ml of filtered orange juice
2 g of cornflour diluted in a little cold water

Pasta
Scald the pasta in a pan, add the water and continue cooking. Take off the heat, stir with the butter, Grana and vinegar. Add salt to taste and leave soft.

Anchovy emulsion
Use a hand blender to blend the anchovies with the extra virgin olive oil and drizzle in the water, obtaining a stiff, even consistency.

Bitter coffee sauce
Heat the strong coffee in saucepan and bind it with the cornflour. Set to one side.

Orange sauce
Bring the orange juice to the boil, bind with the cornflour and leave to cool.

Place the pasta on a plate. With the aid of a dispenser, add the anchovy emulsion and the orange and bitter coffee sauces.