Sea flavoured spaghetti: black pasta carpaccio

Caterina Amelio's recipe for Pasta World Championship 2016. Winner of Young Talent Chefs
807 Views
 
MASTERY Level
40 min
808 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

FOR THE BLACK CARPACCIO PASTA:

3 oz  Spaghetti no. 5

2 tsp extra virgin olive oil

½ oz squid ink

4 scallops

 

FOR THE SAUCE:

7 oz  Spaghetti no. 5

9 oz fresh cream

5 oz Champagne

½ shallot

8 oysters

1.4 oz caviar

 

TO GARNISH:

4 oysters

1 egg white

7 fl oz sunflower seed oil

1.75 oz Japanese Panko bread

2.5 tbsp chives

Chives shoots to taste

4 oyster leaves

Preparation

Prepare the “carpaccio pasta” first.

 

Cook 1oz  spaghetti no. 5 in boiling salted water for 7 minutes.

 

Drain the pasta, grease it with oil and roll it out on a clean cloth

 

Blend the scallops and the squid black ink in a mixer, adjust salt and pepper to taste.

 

Spread a thin layer of the mixture on a silpat sheet, neatly place the spaghetti on top then add a layer of the squid ink mixture.

 

Lay a plastic wrap on the carpaccio and bake for 15 minutes at 70°C/ 150° F in a steamer.

 

Let cool then cut the carpaccio forming four small squares. Set aside.

 

In a saucepan reduce the champagne with the sliced scallions. Add the cream and reduce. Strain with a colander.

 

Add 8 fresh oysters and pressed sturgeon caviar, sift again and set aside.

 

Cook the  spaghetti no. 5 in lightly salted boiling water.

 

While the pasta is cooking, bread 4 oysters with the egg white and Panko Japanese bread (or just crumbled fresh bread) . Fry in sunflower seed oil at 170°C/338° F until golden, and keep warm on absorbent paper towel.

 

Drain the pasta and mix it with oyster sauce.

 

Plate by arranging the pasta carpaccio on the bottom, place at the center a nest of spaghetti, lay the fried oyster and decorate with sprouts and oyster leaves.

 

Add a few drops of extra virgin olive oil and a pinch of chopped chives.

 

CHEF’S TIP

Pearls of olive – For the spherification of liquids you need to mix sodium alginate to the liquid you want to shape (usually in the amount of 1gr (< than 1/16 oz ) of sodium alginate for about 4 fl oz of liquid). Then, using a small syringe, drop tiny amounts of the solution in a calcium bath.

Using special products (such as Caviaroli) it is possible to spherizise oil as well.  A simple alternative is to just add a few drops of raw oil.

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