“CILBIR” SPAGHETTI COOKED IN TOMATO PASTE WITH GARLIC YOGURT AND POACHED EGG
11.5 oz Spaghetti no. 5
2.6 quarts water
10 oz dried tomatoes
4 fl oz vegetable stock
4.2 oz cherry tomato
3.5 oz asparagus
7 oz yogurt
3.5 oz tomato consommé
2 tbsp olive oil
1 oz watercress
1 oz aromatic herbs (amaranth sprouts)
1 oz basil sprouts
1 clove of garlic
1.75 oz brown sugar
1 fl oz vinegar
3 star anise
Salt and pepper to taste
Chili pepper to taste
In 2.6 quarts of water add the star anise, chicken broth, brown sugar, dried tomatoes and boil for 20 minutes. Boil the pasta in this liquid. Drain one minute before the cooking time shown on the pack.
Meanwhile, grate the garlic and mix with the yogurt, add a little water, if needed to obtain a thick cream. Set aside.
Peel the asparagus. Remove the toughest parts. Separate the tip from the stock. Blanch the stocks first then add the tips cut in half few minutes later. Cook for 1 minute. Drain and let cool quickly in cold water.
Slice the cherry tomatoes in wedges and cook on high heat in a pan with a ribbon of oil. Blend with the cooked asparagus and adjust salt and pepper.
In a small pot, boil some water and add the vinegar.
Poach the egg: using a wooden spoon, stir the acidulated water creating a vortex, dip the egg in the middle and continue stirring to maintain the vortex speed going. Cook for 1 minute at least and remove with a slotted spoon. Put the egg on absorbent paper and keep warm.
In a pan, toss the spaghetti with the tomato consommé.
Add tomatoes and asparagus.
Top with the yogurt then the poached egg and finally with another layer of yogurt. Serve.
Decorate with the various types of sprouts.
If you can, use a syphon to create a soft and light cream of yogurt, otherwise a pastry bag with a star tip is sufficient.