Whole grain penne rigate with pumpkin and tofu
11.5 oz Barilla Whole Grain Penne Rigate
4.5 tbsp sunflower seed oil
1.4 oz pumpkin seeds, powdered
14 oz Isomalt
7 oz Silken tofu
1 lemon rind
2 cups wheat beer
2 bay leaves
0.5 oz vegetarian gelatin
For the pumpkin cubes
Cut the pumpkin in three slices 1/2 inch thick, put in a pan and sauté on both sides.
Cut the pumpkin in cubes and dress with a ribbon of oil.
For the beer foam
Boil the wheat beer with a bay leaf and some pepper grains.
Let cool, then add the vegetarian gelatin and stir.
Bring to boil again, pour in a syphon and add 2 CO2 capsules
For the pumpkin cream
Cut the pumpkin and the shallots in coarse pieces
Put inside a pan, cover with water and gently simmer for 15 minutes
Stir as needed, then adjust salt and pepper
For the tofu cream
Mix the Silken tofu with the lemon rind, salt, pepper and some sugar
For the Isomalt spheres
Heat up the Isomalt at 120°C / 248° F
Cut a disk of 1/2 inch diameter from the hot sugar
Pour 1 tsp pumpkin seed oil inside the hot sugar disk, in a sphere shape, and close the caramel sphere using the tweezers.
For the pasta
Bring to a boil a pot of salted water; add the Barilla Whole Grain Penne Rigate and cook until al dente.
Dress the pasta with the sauce and pumpkin cubes.
Place the pasta on each plate in a pyramid shape.
On the top, place the cream of tofu and the powdered pumpkin seeds
Lay the Isomalt spheres and the beer foam at the sides of the pyramid.
Dust the plate with chervil and caramelized pumpkin slices