Celery Tagliatelle with Caviar
Person Number For 4 people
Click to discover the ingridients
Stalk of Celery
With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce.
Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt.
Bake the salt-crusted celery in the oven for 2 hours 30 at 180°C. Break the salt crust, remove the skin from the celery, mix it with the cream and hot milk, season, switch to colander Chinese. Place the puree in a smokehouse, or in a barbecue, to give it a smoky taste, for 20 minutes.
Cook the hard-boiled eggs for 10 minutes in boiling water, separate the yolks, freeze them for at least 1 hour, then grate them with a Microplane® grater.
On each plate, place a dome of heated celery tagliatelle coated in celery sauce using a chef's fork. Surround the tagliatelle with a celery sauce emulsion. Add the grated egg yolk, then the caviar, finish with the watercress as a decoration.
DITO SAMA'S RECOMMENDATIONS
Should you prepare more than just a few portions, then use the Dito Sama TRS with its unique “tagliatelle” slicing disc. It is a very special shredding 2x10mm cut disc for your vegetable tagliatelle. You can blanch your tagliatelle as for the recipe above, or simple marinade serve them raw.
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