Caviar cappelini
Adding caviar to the finish adds a salty flavor, so the key is to keep the original seasoning a little less salty.
How to make it
1
Boil the cappelini in hot water with salt added to it to a 1% salt concentration for about 2 minutes. Remove into ice water and remove the heat, then pour it into a colander, squeeze out the water thoroughly, then transfer to a bowl.
2
Add [A] to [1] and mix quickly.
3
Roll the cappelini with chopsticks, serve them in a bowl, and place them with caviar.
Topped with chopped shallots, clams, red amaranth, shibletto, and tomato concusse, and then pour lemon juice and olive oil into the finish.
Ingredients for 2 people
-
- Cappelini
- 30g
-
[A]
- Minced shallots
- 1/2 pieces (approximately 7g)
-
- chopped in small
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- White pepper
- A little
-
- salt
- A little
-
- caviar
- Approximately 6g
-
- For shallot
- A little
-
- For assatsuki
- A little
-
- Red Amaranth Stopping
- A little
-
- For sible
- A little
-
- tomato concasset topping
- A little
-
- For finishing lemon juice
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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