Let me present to you "Sea Spaghetti with Basil Foam, Mediterranean Tomato Essence, Dehydrated Olives, and Parmesan Crisp."
Concept and Inspiration:
This dish reinterprets traditional Italian pasta through a contemporary lens, using sea spaghetti, a seaweed that naturally resembles spaghetti. The sea spaghetti is paired with a delicate basil foam and an intense Mediterranean tomato essence for a reinvented "marinara" experience. The dehydrated olives and Parmesan crisp add extra flavours and texture to complete this enticing vegetarian dish that doubles as a celebration of the sea.
Flavor Profile
- Oceanic and Earthy: The sea spaghetti introduces a unique, slightly salty oceanic taste, that perfectly complements the other ingredients.
- Rich and Tangy: Mediterranean tomato essence, cooked down to its most flavorful, provides an intense tomato richness.
- Herbaceous and Airy: The Basil foam adds a light, airy, aromatic element to the dish.
- Savory and Crisp: Dehydrated olives and Parmesan crisps bring texture and a touch of saltiness.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Sea Spaghetti | – 200g sea spaghetti – Salted water |
1. Rinse sea spaghetti thoroughly. 2. Cook in boiling salted water until tender (about 20-25 minutes). 3. Drain and set aside. |
| Mediterranean Tomato Essence | – 1kg ripe tomatoes, diced – 1 red bell pepper, diced – 1 cucumber, diced – 1 red onion, diced – 3 gloves garlic, minced – 1 handful fresh basil leaves – Salt and pepper to taste |
1. Mix all ingredients, leave to macerate overnight. 2. Slowly heat mixture in a pot without boiling. 3. Line a sieve with cheesecloth, let mixture drip into a container for a few hours. |
| Basil Foam | – 100g fresh basil leaves – 100ml water – 100ml olive oil – 1g soy lecithin |
1. Blend basil, water, and olive oil in a blender. 2. Add lecithin, blend until smooth. 3. Use a hand blender to create the foam just before serving. |
| Dehydrated Olives and Parmesan Crisp | – 100g black olives! – 200g Parmesan cheese |
1. Dehydrate olives in the oven at 60°C for about 6-8 hours. 2. Grate parmesan, bake at 180°C until golden. Cool before serving. |
Presentation
- Plating: Serve in a bowl to help contain the tomato essence.
- Sea Spaghetti: Twirl the sea spaghetti in the center of the bowl.
- Tomato Essence: Pour the Mediterranean tomato essence around the sea spaghetti.
- Basil Foam: Apply the basil foam onto the sea spaghetti.
- Dehydrated Olives and Parmesan Crisp: Scatter the dehydrated olives around the dish. Position the Parmesan crisps atop the sea spaghetti.
- Garnish: Garnish with fresh basil leaves for a pop of color and extra aroma.
This creative take on spaghetti offers a visually appealing and flavorful exploration of the Mediterranean's bounty. It encapsulates a variety of textures, and its strong umami profile will take diners on an unforgettable flavor journey, blurring the borders between land and sea.