Tortelli with amberjack, green apple, cucumber gel, lime caviar, and basil
A spring-summer proposal with fresh accompanying preparations, easy to prepare in advance and keep at room temperature. Different textures and shades of green make the dish inviting, with a medium level of difficulty.
x4
Ingredients for 4 people
400 g of Tortelli with amberjack Laboratorio Tortellini®
3 Granny Smith green apples
2 fresh cucumbers
20 g lime juice
A few fresh spinach or parsley leaves
Abundant fresh basil
3 g agar
5 g vegetable fiber
1 liter seed oil
Aromatic herbs for garnish to taste
Optional edible flowers for garnish
Salt, extra virgin olive oil to taste
Procedure
For the green apple extract: Clean the apples and place them in the juicer to extract the juice, slightly coloring it with a few green parsley or spinach leaves. Slightly thicken with a small amount of vegetable fiber.
For the cucumber gel: Follow the same procedure as for the apple extract, replacing the vegetable fiber with enough agar to form the gel.
For the lime and basil caviar: Briefly immerse the basil leaves in boiling salted water, then cool with ice water. Blend and strain. Heat the resulting liquid, add agar, and use the appropriate tool to create pearls, dropping them into cold seed oil. Repeat the process using lime juice.
Cook the Tortelli with amberjack Laboratorio Tortellini® in boiling salted water, drain, and toss in a pan with a little extra virgin olive oil and cooking water.
To serve: In individual flat plates, pour a small amount of green apple extract, add a few cucumber gel buttons, place the Tortelli with amberjack, finish with the lime and basil caviar, a few aromatic herb leaves, and edible flowers if desired.
