MODERNIZED TAGLIATELLE

Technique: SPHERIFICATION 
Additives: AGAR-AGAR

INGREDIENTS

  • Tall glass of oil, to taste 
  • 3/4 cup (190 ml) honey 
  • 1/4 cup (65 ml) water
  • 1 sachet (2 g) AGAR-AGAR
  • 1 cup (250 ml) balsamic vinegar 
  • 1 sachet (2 g) AGAR-AGAR
  • 3 cups (750 ml) broccoli florets 
  • 3/4 cup (190 ml) grated parmesan
  • 1/4 cup (65 ml) butter
  • 1/4 cup (65 ml) heavy cream
  • salt + pepper, to taste 
  • 1/2 cup (125 ml) butter
  • 1/2 lemon juice
  • pepper, to taste 

DIRECTIONS

Refrigerate both glasses of oil to cool overnight, or, to save time, place them in the freezer for 1 hour before starting.

HONEY PEARLS

In a pot, bring honey and water to a boil with 1 sachet of agar-agar, then remove from heat immediately. 

Remove 1 glass of oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. set aside.

BALSAMIC VINEGAR PEARLS

In a pot, bring balsamic vinegar to a boil with 1 sachet of agar-agar, then remove from heat immediately. 
Remove the remaining glass of oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

PARMESAN BROCCOLI PUREE

Steam broccoli until tender, then puree in a food processor. Season and mix in parmesan. Add in cream to taste. Serve warm, using a pastry bag.

LEMON BUTTER

Warm butter on low heat until it simmers. Mix in lemon juice and let simmer for 1 more minute. serve immediately.

ASSEMBLY

Coat pasta in lemon butter and divide between serving spoons. Top with pearls and parmesan broccoli puree. Add parmesan to taste. 

 

 

PRODUCTS USED TO CREATE THIS PRODUCT

MODERNIZED TAGLIATELLE