Fusilli with mascarpone, lemon and Adamas Royal Fusion
09 September 2026Ingredients for 4 people:
200g fusilloni made from durum wheat semolina
100g mascarpone
Lemon with edible zest
Pepper
Fennel
Adamas Royal Fusion caviar
Cook the fusilli until very al dente, then toss them in a frying pan with the mascarpone and a ladleful of cooking water, adding the finely grated lemon zest and pepper crushed in a mortar. Once the mixture is well combined, arrange the pasta on plates and top each portion with a small quenelle of caviar. Finish with the fennel.
Recipe by Stefano Caffarri
