BASKET OF CASTELLANE WITH CRAB, ASPARAGUS, PANCETTA, TRUFFLE BÉCHAMEL, AVOCADO AND WASABI MOUSSE

Simone Villa's recipe for Barilla Pasta World Championship 2016
673 Views
 
MASTERY Level
65 min
674 Views
 
MASTERY Level
4 People
65 min
INGREDIENTS for 4 people

8.4 oz Castellane
7 oz crab meat
8 slices of flat Pancetta
1 sheet puff pastry
1 oz black truffle paste
½ oz truffle oil
3.5 oz green asparagus
1.5 oz shallot
5 tbsp parsley, chopped
2 tsp mint
1.2 oz butter
2 tbsp flour
2 cup milk
10 fl oz orange juice
1/3 tsp isinglass
Extra virgin olive oil to taste
2 tsp balsamic vinegar cream (for decoration)
1.5 oz arugula
1/2 ripe avocado, peeled and seeded
2 tsp Wasabi
1.5 oz Parmigiano Reggiano cheese
2 tsp Rum
Salt and pepper to taste

Preparation

ORANGE, MINT, AND RUM GELATIN

Soak the gelatin sheet in cold water for about 10 minutes. Heat the orange juice in a small pot with the chopped mind and the Rum.  Add the gelatin squeezed and stir until it has completely melted. Pour the mixture in a ceramic mould and leave in the fridge for about one hour.

 

CRAB AND ASPARAGUS SAUCE

In a large pan, sauté the chopped shallot until golden. Add the chopped parsley, green asparagus and the crab drained from the liquid. Let cook for a few minutes then add the white wine. Leave to cook for a few more minutes. Season with salt and pepper. Put aside.

 

TRUFFLE BÉCHAMEL

Melt the butter in a small pot with tall sides, add the flour and toast it for some minutes.
Add the milk little by little, always stirring, until the sauce has thickened.
Remove from the heat and add the oil and the truffle paste.

 

AVOCADO AND WASABI MOUSSE

Blend the avocado and wasabi with just a ribbon of oil, adjust salt and pepper.

 

PUFF PASTRY BASKETS

Roll out the puff pastry sheet with a rolling pin to very small thickness (a little more than 1/16”), then prick it with the tines of a fork. Use a ceramic bowls to shape 4 large disks, which will become the baskets. Cook the baskets in the oven for 10 minutes at 200°C/400°F inside the bowls, so they will keep the round shape.

 

Use the oven also to crisp the Pancetta: lay it inside a non-stick tray or a sheet of oven paper.

 

Cook the pasta in abundant salted water until al dente, then drain and sauté in the pan with the crabmeat.

 

Place the pasta inside the puff pastry baskets and decorate with the orange gelatin and the arugula. Sprinkle the top with the truffle mousse, béchamel sauce and the balsamic vinegar cream.

 

Garnish with the crunchy Pancetta.

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