Pasta 3D: aglio e olio e ai ricci di mare con Andrea Antonini – Imago*

Lo chef una stella Michelin Andrea Antonini dell’Imago all’Hotel Hassler, presenta due paste classiche reinterpretate a partire da due nuovi formati di pasta stampati in 3d. Un aglio, olio e peperoncino ispirato alla crema d’aglio dolce francese e una pasta ai ricci di mare e pecorino. Tecnica, eleganza e innovazione nel cuore di Roma.

In collaborazione con BluRhapsody https://blurhapsody.com/

Scopri il libro PASTA: https://shop.vertical.it/collections/books/products/pasta

Visita:
http://italiasquisita.net/

Shop:
https://shop.vertical.it/

Seguici su:
https://www.facebook.com/pages/ItaliaSquisita/147031685608
Tweets by italiasquisita
https://www.instagram.com/italiasquisita/

Contattaci:
info@italiasquisita.net

Hello everyone, I’m Andrea Antonini, executive chef of the Imàgo restaurant in the Hassler Hotel in Rome. We are here on this magnificent day. Welcome. Today we’re talking about pasta. It is a topic which is very close to our hearts, we talk about it differently. We’re using a

3D printed pasta and we have chosen two formats in particular that have been the inspiration for two different recipes: one is a classic recipe that everyone knows and we will see how we have interpreted it, while another is a format that has adapted one of

Our recipes that we have had on the menu for quite a long time. One is a pasta with garlic, oil and chilli, while another is our own recipe, with sea urchins, pecorino and mint. We are going to use this product, which is a little wonder of digital craftsmanship:

A 3D printed pasta, which however has its own shape, it’s a nest, it cannot be cooked in a pan, so we can’t extract its starch. We need to, indeed, find our way around it. We’ll start with the garlic, oil and chilli, which is something that I define as almost

Sentimental, because it’s a part of all of us, it is part of our tradition, of our culture. The first thing we started from is garlic. How can we make garlic elegant? Let’s take the garlic, let’s clean it, deprive it of the core, of the inside root,

Therefore the most indigestible part, which can bother us. After we clean the garlic, we’re proceeding with a blanching process, that is, we will place the garlic inside a saucepan with some milk, not much, a bit of milk that we will bring to the boil starting from cold. This process will be

Repeated four times, making sure to remove, precisely, or at least to sweeten the most indigestible part of the garlic. This is inspired by the French technique of the sweet garlic cream. Once we blanched the garlic for four times, we will add the second fundamental element of pasta with garlic, oil

And chilli, which is indeed oil. We will then emulsify the garlic we blanched in the milk before with the oil, extra virgin olive oil. What you get is a cream, an emulsion that is bound thanks to the protein-free, enzymatic part of garlic with a texture that is similar to a bland mayonnaise.

The next step is very simple. I personally like to add breadcrumbs in my garlic, oil and chilli pasta. In this case, we will not use the crumbs, but we will use it in the form of a brunoise, lightly toasted with a little garlic oil. The last thing that’s missing is

Chilli pepper. We’re not adding it in the preparations we have just described to avoid making it intrusive. Maybe someone might not like it. So we’re cutting it in a classic brunoise petite which can then be placed on top of the nest of pasta.

Now let’s throw the pasta into lightly salted water. This pasta specifically needs 7 minutes of cooking and does not need further creaming. After the cooking time has passed, let’s drain it and dry it in order to avoid excess liquids which would then be uncomfortable on the plate.

We will then proceed to season it. Now let’s add our garlic cream. We will proceed with the bread cubes that we previously toasted to also have a crunchy part. The sweet chilli brunoise. Once this is done we will select small parsley tops, which is still an ingredient

Which goes into the classic garlic, oil and chilli. Final aesthetic touch to the dish: we are going to use two powders, one of sweet chilli pepper and another obtained from the parsley stalks. Let’s place our 3D pasta nest in the center of the porcelain plate. Let’s close the recipe by

Using two different oils made by us here at the restaurant: one is with chilli pepper and then a parsley oil, to also give a touch of color to the dish. The Imàgo recipe has been present since the first menu: spaghetti with smoked sea urchins, pecorino

And mint. In this case, however, we will not use spaghetti as in our classic restaurant recipe, but we will use a 3D pasta printed in the shape of a sea urchin. Let’s start with a pecorino sauce obtained with water and grated pecorino. Here at the restaurant

We obtain it with specific technical tools, but at home you can easily obtain it using the bain Marie technique. We will also use some sea urchins, indeed in two formats: fresh format, therefore gonads extracted directly from the fruit and a smoked sea urchin cream.

How you get a smoked sea urchin sauce? It’s is quite simple: let’s take some sea urchins, open them and we have two methods: either placing them open on the embers with a heat that is not too strong otherwise we risk cooking them, or using, if we have it

A smoker. Once smoked, we will taste them and if we like the taste we’ll simply blend them, obtaining a smooth sauce. We then throw our pasta in the water. It has approximately 13 minutes of cooking and also in this case it does not need creaming. Let’s drain it and proceed with

The stuffing: we’ll first add our pecorino cream with the help of a pastry bag. We will later add the fresh sea urchins gonads that we selected and we will then finish it with a few fresh mint leaves. Let’s close everything with our smoked sea urchins cream. With this experiment today, as well as

Having introduced you to two new pasta shapes, I also hope to have given you some technical ideas to better work on your preparations at home. Greetings to all friends of ItaliaSquisita from Andrea Antonini, Imàgo, Rome. See you next time!