• Melt the butter over low heat without letting it brown, then add the juice of just under half a lemon.
• Cook the pasta for half of its cooking time, then finish cooking it risotto-style directly in the lemon-infused butter, adding pasta cooking water gradually as needed. In the last minute of cooking, add two thirds of the bresaola julienne.
• Finish the dish with the remaining bresaola julienne, a generous dusting of caper powder, a handful of crushed walnuts and some lemon zest.
• Serve piping hot.

Caper powder: quick microwave recipe

Take salt-packed capers and rinse them under cold running water to remove the salt. Place them in the microwave at full power in 2-minute intervals until completely dry. Crumble them by hand or with a pestle and store in a glass jar, ready to use as needed.