PENNE AL GORGONZOLA WITH OSTERS AND JAPANESE FLAVOURS

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Livello MASTERY
35 min
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Livello MASTERY
4 Persone
35 min
INGREDIENTI: per 4 persone

FOR THE PASTA:

3.5 oz of Penne Rigate

 

FOR THEĀ OYSTER SAUCE:

8 Oysters

3 ozĀ Ā of Shallot

0.3 ozĀ Ā of dry cured Ham

Extra virgin olive oil to taste

Ā½ tspĀ Ā of Seaweed

 

FOR GORGONZOLAĀ SAUCEĀ WITH SAKE (KIHOUTURUĀ  JYNMAIGINJYOU):

3.5 oz of Gorgonzola (sweet)

2 fl ozĀ of Milk

1.4 ozĀ of Cream

1.4 oz of Sake (Kihouturujyunmaiginjyou)

Flour to taste

 

FOR THE SPINACH PUREE:

5 oz of Spinach (only leaves)

Ā½ oz of Pancetta (Bacon)

1 tspĀ Ā of Garlic

 

FOR THE GARNISH: Ā 

10 of dried spinach leaf

10Ā Oysters

Sansho (Japanese Pepper in powder) to taste

10Ā Walnuts

10Ā Sauteed Oysters

PREPARAZIONE:

Open the oysters and in a bowl, take care to save their juice. Sift them and set aside.

 

In a pot, cook the shallots with some extra virgin olive oil until they are caramelized. Add prosciutto and seaweed. Cook for few minutes. Then add the oysters and their juice. Cook gently again for few minutes. Using a blender, reduce it in a textured sauce. Set aside.

 

Dice the Gorgonzola roughly and sprinkle it with some flour, lightly. In a large pot, add milk, cream and sake and simmer them slowly.

 

Then add the chopped gorgonzola and stir until the gorgonzola is melted perfectly, creating a smooth sauce..

 

In a pot sautƩ the pancetta with garlic until golden. Add the spinach leaves and cook until soft. Take the garlic out and blend, making a textured puree. Keep it warm and set aside.

 

In a large pot, bring to boil the water. Add salt, 1 tsp per liter of water and the Penne. Cook them ā€œal denteā€ and sautĆ© in a large pan with the oyster sauce prepared, previously. Toss the pasta.

 

Place in the middle of the dish the gorgonzola sauce. Add the penne sautĆ© in oyster sauce.Ā  Decorate the pasta with dried spinach and oysters. Garnish with the spinach puree. Add the cooked oysters.Ā  Sprinkle with the Sansho powder and grated walnuts. Serve.

 

Thanks to this gourmet dish inspired by Asian flavours, Keita Yuge Japanese Chef won the 2019 Barilla Master of Pasta title.

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