Ingredients for 4 people
Garbugli® textured dough taglierini
2 cloves of garlic
1 small chili pepper
160g cleaned baby corn
1 lemon for zesting
6g dried seaweed (wakame-nori), chopped
10g fried seaweed, chopped
yuzu powder
Procedure
Prepare a sauce with garlic, oil, dried seaweed, and a splash of water. Cook the Garbugli® in plenty of salted water, drain them al dente, and toss them with the baby corn cut in half lengthwise and a generous grating of lemon zest. Arrange the Garbugli® into nests on the plates, sprinkle with yuzu powder and fried seaweed.
Chef Antony Genovese for Master Show event on January 19, 2015, Rome Eataly.
