Spaghetti no. 5 Reduced Bisque with Cold Scampi Cream, Green Peas Water and Almond Air

Eugenio Impresario's recipe for Pasta World Championship 2016
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Livello MASTERY
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Livello MASTERY
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  • ¾ lb Spaghetti Barilla , (n.5)
  • 1 ½ cups crustacean broth , (Bisque)
  • ½ cup almond milk
  • 1 lb petite peas
  • ½ oz scampi , (cleaned – puliti)
  • 1 ¾ oz mint
  • 1 ¾ oz tarragon
  • 1 ¾ oz parsley
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 cup dry white wine
  • 1 ¾ oz butter
  • 3 ½ tablespoons Extra Virgin Olive Oil
  • ¾ oz breadcrumbs
  • ⅜ oz Soy lecithin
  • ⅜ oz xanthan gum , (gomma – gum)
Preparation

Put the shellfish bisque in a saucepan.
Cook the peas in a vacuum (first blanched and remove the outer membrane) with mint and salt for about 10/15 minutes.
Once cooked, put them in a blender and strain with a chinois sieve
For the chlorophyll, clean the fresh herbs (tarragon, parsley and mint) and cook them in boiling and salted water for 5 minutes; then stop the cooking with water and ice.
Drain and blend
Pass through a sieve (removing the stems) and add the xanthan gum to obtain chlorophyll.
For the cold scampi cream, work the scampi pulp until it becomes puréed.
Add salt, pepper, citrus and almond milk.
Put it in a mould and bring to a -28 / -24° F temperature.
For the sour bread, toast the breadcrumbs in a pan with olive oil and salt and add simmer with dry white wine until reduced, the bread should look amber colour.
For the almond air, whip the almond milk with the soy lecithin until reaching a nice thick but airy foam
When all the ingredients are ready, finish by cooking the pasta in the traditional manner, mix the spaghetti in the reduced bisque folding in the butter. Plate by placing first the liquid elements (green peas water and chlorophyll), then spaghetti, the cold soft cream, the bread and lastly the almond air.

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