A BEAUTY PLATING LESSON BY CHEF GIULIO BETTINI

GIULIO BETTINI

A Personal Chef who combines art and food in designing and preparing his dishes, for Giulio Bettini cooking is a fusion between something pleasing to the eye and the search for taste, aiming at innovation whilst upholding tradition.

He stands out for constantly seeking and selecting raw materials he can then use to bring ideas and recipes to life. A search that continues and expresses flavours and care in the preparation of every single element.

The creative process that leads to his dishes is driven by sensations, inspiration drawn from places, moments and people. The distinctive trait is how ingredients are selected, processed and combined by Giulio to achieve the right balance between aesthetics and taste but, above all, to constantly convey stimuli to the mind and palate.

SPRING SPAGHETTI SAVARIN WITH SCAMPI AND LEMONGRASS
CHEF’S TIPS

A simple, tasty and certainly impressive recipe that encapsulates the flavour of the sea and the freshness of spring aromas.  What makes the difference in terms of cooking and plating is the choice of the savarin mould, where the spaghetti is placed to obtain the desired shape, and the fact of tying the pasta in bundles. This is to be done with kitchen string before cooking the pasta, which allows you to move it and arrange it neatly.

To complete the dish, the Chef has chosen to enhance the aromas of the various ingredients with the addition of flowers and aromatic herbs, which ensure the final result is pleasing to both the eye and palate, as it evokes nature’s springtime.

Preparation

ALT
Ingredients for 4 people

240g Barilla spaghettini No.3

400g scampi
4 lemons
2 cloves of garlic
1 tablespoon of lemongrass powder
Parsley
Extra virgin oil
Chilli pepper
2.5g xanthan powder
1 teaspoon
pansy
thyme mix
Salt
Pepper

Phase 1
Clean the scampi. Brown the garlic with oil in a pan. Once browned, remove the garlic and cook the scampi for 8 minutes on low heat, adding a tablespoon of lemongrass, a pinch of chilli pepper, the juice of 2 lemons and the salt.
Phase 2
With the juice of the other 2 lemons prepare a cream by adding 1 teaspoon of xanthan and mix for 2 min. Xanthan is a thickening powder widely used by chefs in the kitchen and easy to find.
Phase 3
Create four bundles of spaghetti weighing 60g each, binding one of the two ends with the string, and boil the pasta in plenty of salted water for up to 2 minutes before it is cooked.
Phase 4
Add the spaghetti to the scampi and finish cooking in the pan for 2 minutes.
Phase 5
Take the bundle of spaghetti and place it in a pasta mould in order to obtain the desired shape. Then cut the tied end and move the mould onto the plate.
Phase 6
Season with the lemon cream, arrange the scampi at the centre and complete with some basil leaves, thyme and a pansy.

Other tutorials

A BEAUTY PLATING LESSON BY STARRED CHEF LUCA MARCHINI

Find out more
A BEAUTY PLATING LESSON BY STARRED CHEF LUCA MARCHINI

Find out more
A BEAUTY PLATING LESSON BY CHEF MARCELLO ZACCARIA

Find out more
A BEAUTY PLATING LESSON BY CHEF GIULIO BETTINI

Find out more
A BEAUTY PLATING LESSON BY CHEF MARCELLO ZACCARIA

Find out more
A BEAUTY PLATING LESSON BY CHEF MARCELLO ZACCARIA

Find out more
A BEAUTY PLATING LESSON WITH STARRED CHEF LORENZO COGO

Find out more
A BEAUTY PLATING LESSON BY CHEF LORENZO BONI

Find out more
Would you like to be updated about the gourmet world news? Sign up.