Rustic egg taglierini with red onion fondue with licorice, almond milk, burrata, and carrot drops
x4
Ingredients for 4 people
320 g Rustic egg taglierini
FOR RED ONION FONDANT
150 g onion
5 g licorice powder
1 teaspoon honey
EVO oil, salt to taste
FOR THE ALMOND MILK
30 g peeled almonds
10 g boiled rice
TO DECORATE
120 g Burrata cheese
50 g boiled carrots
mint, wild baby fennel to taste
Procedure
FOR RED ONION FONDANT
In a pan, place extra virgin olive oil, licorice, honey, previously cleaned and thinly sliced onion, and cook over low heat.
FOR THE ALMOND MILK
Blend peeled almonds, 200 g of cold natural water and boiled rice and set aside for 3 hours in the refrigerator. Bring almond milk to 80°C before use.
Cook the Rustic egg taglierini in plenty of salted boiling water for about 3 minutes. Drain and dress with onion fondant and raw extra virgin olive oil. Place a spoonful of almond milk on the plate and lay Taglierini rustici all’uovo. Complete with burrata cheese, carrot drops and aromatic herbs. Garnish with courgette wheels, toasted almonds and tomato concassé.
Francesco Paldera advanced training chef – fic.
