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Garbugli®, garlic, oil, baby corn, and seaweed

Code K106
K106

K106

Vedi Prodotto
Star recipes
Chef
Antony Genovese

Procedura

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.

Ingredienti per 4 persone

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

Code K106
K106

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