Spaghetti with burrata mousse, Anchovies Rizzoli, tomato powder and lemons
- Ingredients 4 people
- Difficulty Medium
- Ready in 45 minutes
Ingredients
- 1 package Anchovy Fillets in organic extra virgin olive oil
- 320 G Spaghetti
- Saffron in stigmas (or powdered)
- 400 G Cherry tomatoes
- 4 Sorrento lemons (edible or organic)
- 300 G Burrata
- 150 G Cream
- as required Extra virgin olive oil
- 1 clove Garlic
- as required Salt and pepper
Process
How to make : Spaghetti with burrata mousse, Anchovies Rizzoli, tomato powder and lemons- BURRATA SPUMA.
Open the burrata, keeping the hard exterior aside (you can use it or eat it; we will not use it in this dish). Emulsify the burrata heart with the cream and oil, add salt and pepper. Strain through a fine-mesh strainer and strain into the siphon, then load it with the gas cartridge (for the 1/2-liter siphon, one is enough; for the one-liter siphon, 2 are needed), close and shake well, then place it upside down in the refrigerator for at least an hour. When ready to serve, shake again.
Blanch fresh anchovies in evo oil and a clove of poached garlic, just half a minute per side will do. - TOMATO POWDER
To make tomato powder, take some fairly flavorful tomatoes and after cleaning them, cut them in half. Lay them with the inner half facing upward on baking paper in a baking pan, with a sprinkling of salt. Place them in the ventilated oven at about 100/120 ºC for at least 5 hours. When they are nice and dry, blend them and store the powder in an airtight jar. (Make sure they are dry, otherwise they will not blend well, or in any case with the moisture, mold may form, thwarting all the work). - LEMON POWDER.
Wash the lemons thoroughly and pat them dry with paper towels. Using a potato peeler, peel the lemons, avoiding the white part that is bitter. Place the peels of the lemons on a baking sheet, well apart, and bake at about 60° for at least 2 hours; if, after the time indicated has elapsed, the peels have not yet dried, extend the oven action. Allow to cool well. Transfer the dried peels to a blender or mixer and grind them, until lemon powder is obtained. - HOW TO USE SAFFRON STIMMI.
Put a little very hot water and your stigmas in a small cup. You can use broth or milk instead of water. Cover and let steep 40 to 60 minutes; you will see the water turn a deep yellow color. Pour everything into your recipe, if possible at the end of cooking so the saffron does not cook. If you do not use your infusion right away, you can store it for up to 48 hours in the refrigerator. In the case of powdered saffron, dilute the powder in a small cup with warm water a few minutes before using it. - PROCEDURE FOR THE DISH.
Once all the previous steps have been performed, we can proceed to the preparation of our dish. In a pot of previously salted boiling water, boil the spaghetti. In the meantime, put a clove of garlic (which you will then remove) to brown in some olive oil, then add 4 anchovies, letting them amalgamate in the oil. Halfway through cooking the spaghetti, pour it into the pan with the oil and anchovies, adding a ladleful (or two) of pasta water, then continue cooking until the time is up. A few minutes before the end, add the previously prepared saffron and continue to stir-fry. Now we can proceed to serve the pasta on a plate. We make a nest with the spaghetti, top with our burrata mousse, tomato powder, lemon powder, an anchovy roll, and serve.This dish was prepared for us by our Taste Ambassador @lacucinaignorante.
