{"titolo":"Ricetta di Barbara Agosti: Carbodolce. Una "pasta senza pasta" che trasforma il classico primo della tradizione romana in un elegante dessert.","sottotitolo":"","titolo_tag":"2","titolo_class":"2","sottotitolo_tag":"","sottotitolo_class":""}
Eggs chef Barbara Agosti offers us a recipe for her spaghetti carbonara in a sweet version. The protagonist, fresh fruit declined in a plurality of textures.
Ingredients for single serving
For the mock spaghetti
- A green apple
- A fruit and vegetable die cutter
Procedure
Draw the apple with the apple-drawing tool until you get spaghetti-like noodles. Keep aside.
For the lassi (typical drink of Indian origin)
- 250 g liquid cream
- Juice of 2 lemons
- 4 tablespoons of sugar
Procedure
Mix all ingredients, carefully blending in the sugar.
Dish composition
- Fresh mango
- Coconut flour
- Fresh oranges to taste.
Procedure
Take one or two fresh mangoes, blend with a little water and sieve to make a coulis. Cut an orange into thin slices and dehydrate in the oven.
On the bottom of a plate, distribute the lassi in a mirror pattern, season the apple noodle with the mango puree and lay in the dish recreating the appearance of the noodle.
Garnish with bits of dried orange, drops of mango puree and a sprinkling of coconut flour!
