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TUSCAN STYLE CARBONARA POTATO SPAGHETTI

Serves 4 People

Cooking Time: 15 Minutes

INGREDIENTS:

For the Sliced Potato Spaghetti:

  • 400gr Potato Spaghetti
  • Brine for cooking the spaghetti (weight ratio on cooking 1:1)
  • 1l water
  • 5g salt

For the Roast Cheek:

  • 30g raw cheek

For Eggnog:

  • 200g water
  • 50/60g yolk
  • Extra-virgin oil
  • 2g salt
  • Pepper
  • 1 nitrogen cartridge for 500g siphon
  • 2 cartridges for the one-liter siphon 

For the Garnish:

  • 40g fresh chives
  • 50g 24 month seasoned Tuscan Pecorino cheese

METHOD:

For the Sliced Treated Potato Spaghetti:

  1. Cook the spaghetti in the brine, in steam oven for 30 minutes.
  2. Drain the potato spaghetti of the brine mixture and then regenerate the potato spaghetti in a pan with a little oil and butter.

For the Roasted Cheek:

  1. Blanch the cheek in water for a minute, cool and then store until use.
  2. When ready to serve, heat the mixture in a pan and use.

For Eggnog:

  1. Mix together all the ingredients and bring them to pasteurization, place the mixture in a siphon and maintain at a temperature not over 50°C.
  2. When ready to serve, complete the dish in front of the guest.

For the Garnish:

  1. Cook the chives at 52°C for 1/2 hour, then place in a Thermomix and grind them. Serve on the spaghetti.

PRESENTATION:

  1. Place the potato spaghetti on the dish, add the pork cheek, the grated Pecorino cheese, the pulverized chives and finally garnish with the eggnog.

Mise en place: spout plate, fork, spoon.

 

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