ICED BAVETTINE WITH CAVIAR ON A BED OF GAZPACHO
8.46 oz Barilla bavettine pasta
For the ginger and lemongrass flavoured oil:
peel of 1 lime
1.41 oz ginger
1.41 oz lemongrass
3.52 oz sunflower oil
For the gazpacho:
1.41 oz celery
1.41 oz yellow onion
1.41 oz cucumbers
0.52 oz olive oil
1.41oz red peppers
14.1oz plum tomatoes
Greek basil leaves
caviar or lumpfish roe
Ginger and lemongrass flavoured oil
Put 3.52 oz of sunflower oil, 1.41 oz of ginger, 1.41 oz of lemongrass and the lime peel, all finely chopped, in a container. Leave to stand in the fridge for 2 days and filter.
For the gazpacho
Marinate all the ingredients for 10 hours. After this time, blend and filter the vegetables, thicken everything with the Xanthan until creamy.
Xanthan is a thickening powder widely used by chefs and easy to find.
Cook the pasta and, when ready, put it in a bowl with salted water, ice and a tablespoon of oil. Cool the bavettine, drain and season with the ginger oil.
Put the pepper cream in a deep plate and use a pair of tongs and a spoon to arrange the pasta in the shape of a nest. Finally, place the nest over the gazpacho.
Finish off the dish by harmoniously arranging the Greek basil leaves and the flowers. Complete by topping the nest with the caviar or, if you prefer, lumpfish roe.
THE CHEF’S TIPS
Flavoured oil, following a slow maceration process, and the gazpacho obtained from a marinade complete the dish, which is to be served cold.
Finally, also the process to cool the pasta will keep it perfectly cooked. Your imagination will be the personal touch to finish off the dish, by adding flowers and basil.
click here to discover the tutorial