”BASKET” OF CASTELLANE WITH CRAB, ASPARAGUS, PANCETTA HAM, TRUFFLE BÉCHAMEL SAUCE, AVOCADO AND WASABI MOUSSE
- 1 lb Castellane , Barilla
- 7 oz crab meat
- 5 oz pancetta (italian bacon) , (a fette/sliced)
- 1 container puff pastry
- 1 oz Black truffle cream
- ½ oz oil tartufo
- 3 ½ oz green asparagus
- 1 ½ oz shallots
- 1 small bunch parsley
- 1 small bunch mint
- ½ lb butter
- 5 oz all-purpose flour
- 4 cups milk
- 2 cups orange juice
- 1 oz isinglass
- olive oil to taste
- ⅜ oz Balsamic cream , (decorazione/for decoration)
- 1 ½ oz arugula
- 1 ½ oz Parmigiano Reggiano cheese
- ⅜ oz Rum
- salt and pepper to taste
For the orange, mint, and rum gelatine
Soak the gelatine sheet in cold water for about 10 minutes.
Warm up the orange juice in a sauce pan with chopped mint and Rum and let cool down
Add the gelatine sheet and stir till completely dissolved.
Poor in ceramic mould and leave inside the fridge for about an hour.
For the Crab and asparagus filling
Drain the crab meat from the water, chop the shallot and fry till golden, add chopped parsley, the green asparagus and the crab
Let cook for a few minutes then add the white wine.
For the truffle Béchamel
Melt the butter in a frying pan, add the flour and cook for a few minutes.
Add the milk until the sauce start thickening.
Add the truffle paste and a drizzle of the truffle oil.
Cook the puff pastry in the oven for 10 minutes at 400° F in a ceramic bowl, to obtain a basket shape.
Cook the pasta in abundant salted water until cooked “al dente”, then drain and add the crab meat.
Add the pasta into the puff pastry basket and decorate with the orange gelatine, arugula salad, béchamel sauce and Balsamic vinegar cream.
Garnish with the crispy pancetta.