Green spaghettini with mint, goat cheese sauce, glazed red onion and beet | Matteo Rizzo

For the green spaghetti

• 120 g fresh mint (blanched in salted water and squeezed)
• 120 g of egg white
• 20 g of extra virgin olive oil
• 3 g soy lecithin
• 500 g 00 flour
• 150 g egg yolk (best if not yellow paste)
• 15 g salt
   

Procedure

Blend the mint with the egg white, lecithin, and oil. Add the other ingredients and knead like a classic pasta. Let rest overnight, roll to a thickness of 2 mm and cut 'chitarrine style'.
 

For the goat cheese sauce

• 500 g cream reduced to 400 g
• 200 g fresh goat cheese
• 2 g salt
   

Procedure

Blend well, strain and load a liter siphon with 2 gas charges. Heat to 60° C before serving.
 

For the beet gel

• 140 g water
• 10 g raspberry vinegar
• 100 g filtered beet juice
• 0.8 g of xanthan
• 4 g of salt
• 2.5 g of Gellan
• 10 g sugar
   

Procedure

Mix dry elements, add to liquids whipping well. Bring to a boil and cool.
When cool, blend well with an immersion blender to make a shiny gel.
 

For the beet air

• 150 g beet juice
• 150 g of San Pellegrino
• 10 g salt
• 15 g sugar syrup (at 50 percent)
• 5 g soy lecithin
   

Procedure

Blend well with an immersion blender while incorporating air in a large glass (one-liter glass is best).
 

Dish composition

Ingredients per single serving

• 60 g green spaghetti
• Glazed onion
• A few fresh peas
• Julienned mint leaf
• Goat cheese sauce
• Drops of beet gel
• Beet air
   

Procedure

Cook pasta in salted water for 20 seconds, then pan-fry with caramelized onion, a few peas, julienned mint leaf and olive oil. Assemble the dish by arranging the goat cheese sauce with siphon on the bottom; arrange the spaghettini in a nest shape on top and garnish with the beet gel drops and beet air.