Tepid Woosh Spaghetti

For Sauce

• Bring the milk to a boil, thicken with the cornstarch and then beat, removing from heat and adding the Grana cheese.
• Adjust salt and pass everything through a fine sieve.
• Keep warm

For Spaghetti

• Cook the spaghetti in a generous amount of boiling salted water.
• Drain when al dente and chill them in ice water.
• Drain again and dry with cotton dish towels.
• Dress the spaghetti with the Grana sauce, the lemon and orange zest and the ginger

For Finish

• Divide the spaghetti into plastic containers of 10-12 cm in diametre and 4-5 cm high.
• Top with the freshly ground black pepper and the cocoa beans.
• Serve the spaghetti.

Note

• We suggest serving the spaghetti along with a latex glove and a paper towel so you can eat it with your hands.
• Otherwise, bare hands are fine.
• Otherwise, chopsticks made out of forks.
• This dish embodies the D’O philosophy of PoP cuisine, inspired by Street Food of the large cities.
• Naturally, executed with a “whoosh”.