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 capellini for about 2 minutes in water with salt (not included in the recipe) to make the salt concentration 1%. Remove from the water and let cool. Once cooled, drain in a colander, squeeze out the excess water, and then transfer to a bowl
2
Add [A] to [1] and mix quickly
3
Using chopsticks, roll up the capellini and place it on a plate, then top with caviar.
Top with chopped shallots, chives, red amaranth, chives, and tomato concassé, and finish with lemon juice and olive oil.
Ingredients for 2 people
-
- Cappelini
- 30g
-
[A]
- chopped shallots
- 1/2 piece (about 7g)
-
- finely chopped chives
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- White pepper
- A little
-
- salt
- A little
-
- caviar
- About 6g
-
- For the shallot
- A little
-
- For assatsuki
- A little
-
- Red amaranth for topping
- 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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