ICED BAVETTINE WITH CAVIAR ON A BED OF GAZPACHO

Recipe by chef Giulio Bettini
111 Views
 
MASTERY Level
30 min
112 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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:

coriander leaves

Greek basil

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

oregano

pink salt

white pepper

xanthan

 

 

Plate finish:

geranium petals

borage flowers

Greek basil leaves

caviar or lumpfish roe

Preparation

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

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APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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