A BEAUTY PLATING LESSON BY CHEF 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.
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
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
