Stuffed Pasta Antipasto with Anchovy Cream
Ingredients
- Artisia Bloom pasta
- beetroot powder
- oxalis leaves and flowers
- optional cacao tuile
Anchovy sauce
- 80g anchovies in oil
- 170g fresh cream
- 1 garlic clove
Parmesan foam
- Parmigiano cheese
- fresh cream (1:1 ratio with cheese)
- 2-3g lecithin per 100g of mixture
Potato spheres
- potatoes
Preparation
Combine 80g anchovies in oil, 170g fresh cream, and one garlic clove for the anchovy sauce.
Cook the mixture slowly over low heat until the anchovies dissolve.
Transfer the anchovy mixture to a blender and blend until smooth, then strain and place in a small squeeze bottle.
For the parmesan foam, mix Parmigiano cheese and fresh cream in a 1:1 ratio and melt gently.
Add 2-3g of lecithin per 100g of the parmesan mixture and blend with an immersion blender to incorporate air.
Peel potatoes and use a scoop to create small spheres, then boil until tender but still firm.
Cook Artisia Bloom pasta gently for about 13 minutes in unsalted water, drain, and stuff with the anchovy cream.
To assemble the dish, place drops of anchovy sauce on the plate, add parmesan foam, potato spheres, beetroot powder, the stuffed pasta, oxalis leaves and flowers, and optionally a cacao tuile.
Tips
This pasta dish is delicious and highlights summer flavors with a gourmet twist, using dehydrated beetroot powder as a seasonal alternative.
