Spaghetti with beet juice, langoustine crudo and its eggnog, Crodino emulsion | Jorg Giubbani

Ingredients for 4 people

For the lobster bisque

• Lobster heads
• Celery
• Carrots
• White onion
• Green pepper
• Ginger
• Thyme
• Marjoram

For the tomato puree

• Tomato paste
• Tomato puree
• Brandy
• Mineral water
• Ice

Procedure

Brown the flavors and aromatics. Toast lobster heads in oven and add to pot.

Deglaze 3 times with brandy, add concentrate and puree, cover with water and ice, simmer 3 hours and strain.

For the beet

• 400 g red beets

Procedure

Make beet juice by centrifuging them in the beet juice machine.

For the Crodino emulsion

• 100 ml of orange juice
• 2 small bottles of Crodino
• 10 g brown sugar
• 75 ml grapeseed oil

Procedure

Make orange juice reduce first, deglaze then with crodino, sugar and reduce again. Whisk in the seed oil with a minipimer.

For the scampi crudo

• 3 medium scampi
• Maldon salt
• Extra virgin olive oil

Procedure

Shell the scampi and create a tartare with the flesh. Season and preserve chilled.

For the siphon eggnog

• Scampi heads
• 00 flour
• Peanut seed oil
• 400 ml cream 35% m.g.
• 100 g egg yolk
• 0.4 g hot proespuma
• 2 g gelespessa
• 1 g agar agar

Procedure

Fry the floured shrimp heads in deep oil. Steep them in warm cream.

Strain the flavored cream, heat it and add the technical powders (agar, proespuma, gelespessa). Finish with the egg yolk.

Load a siphon and keep at 55°C in the roner.

Dish composition

Boil spaghetti in salted water. Proceed to pan cooking with 60% bisque and 40% beet juice.

Stir-fry with e.v.o. oil, keeping the pasta slobbery. Create a nest, top with langoustine tartare and crodino emulsion.

Siphon the zabaglione and finish with scallop coral and sprouts.