Home » Paccheri with chantilly of mozzarella, emulsion of anchovy sauce, tomato balls and powder of capers

Paccheri with chantilly of mozzarella, emulsion of anchovy sauce, tomato balls and powder of capers

by Ada Parisi
5 min read

When I was invited to participate in the 2014 edition contest of the mozzarella di bufala ' Pasta, hoax and fantasy: reinvents the tradition’ and I decided to accept the invitation, I was aware that there would be the mandatory use of DOP buffalo mozzarella and pasta from Gragnano pasta factory of the field to give me trouble, but the constraint on using modern cooking techniques. Freeze drying, oleocottura, sferizzazione, low temperatures, emulsions are certainly not my bread and butter, It is chef's techniques I, much as I love cooking, not well versed.. I then put on studying, I read, I tried, I failed, I tried again and I drew up this dish with the assumption of wanting to combine traditional flavours, clear and simple, concepts that enhance the delicate flavor of Buffalo without cover. The result was this: pasta cooked for infusion (that is baked in 5 liters of boiling water for 2 minutes and then turn off the heat for another 10 minutes to convert starch into a form more digestible by a process of gelatinization, According to the method of Davide Scabin) and topped with an emulsion of anchovy sauce, Chantilly of Buffalo mozzarella (prepared by blending the mozzarella with little cream, gelatin in solution and incorporating then whipped), dried capers powder at low temperature, black sesame seeds roasted and mashed tomato sferizzata with agar agar. The flavors are balanced perfectly, the flavor of the anchovy and capers enhances the sensitivity a little’ the oily mousse, that goes well with the slight acidity of the tomato and citrus lemon scent.

Ingredients for 4 people:

  • 200 grams of pasta, about 20
  • salt to taste
  • a tablespoon of extra virgin olive oil

for the mousse of mozzarella

  • 250 grams of mozzarella di bufala campana Dop
  • 4 tablespoons cream
  • 25 grams of gelatin solution (equal to 4 grams of gelatin)
  • 150 ml of cream
  • a pinch of salt

for the emulsion of anchovy sauce

  • 5 tablespoons of anchovy sauce
  • 8 Tablespoons extra virgin olive oil
  • a tablespoon of lemon juice
  • the grated rind of half a lemon
  • 1 teaspoon finely chopped fresh thyme

for tomato balls

  • 250 millilitres of tomato puree
  • 3 grams agar agar
  • 500 ml vegetable oil
  • salt to taste
  • sugar as required

and still

  • a handful of capers in salt from Pantelleria
  • 15 grams of black sesame seeds
  • the zest of half a lemon
  • a few leaves of thyme

For the chantilly cream Buffalo mozzarella, heat the 4 tablespoons of cream and dissolve the gelatin in solution, make cool and pour into the glass of the mixer, sminuzzarvi the cheese and blend until the mixture is smooth and homogeneous. Whip the cream and add it to the mixture of mozzarella cheese using a spatula, doing movements from top to bottom to incorporate as much air as possible. Pour the mixture into a pastry bag (use the crevice tool you prefer) and store it in the refrigerator for at least 3 hours.

For the dust of capers, wash the capers for dissalarli and DAB it with a paper towel. Put them on a sheet of parchment paper and bake in preheated oven at 100 degrees until they are dry and ventilated and dry, so that they can crush getting a fine powder (It will take 15-20 minutes).

For tomato balls, pour the oil into the mixer and store it in the freezer for about an hour: you have to become a very cold but remain liquid and not dense. Put into a casserole tomato puree, Add sugar and salt and bring to a boil. Combine agar agar and then stirring 3 minutes for Simmons. Drop a few drops of hot tomato in cold oil (use the tool you prefer: a syringe large enough, a deco-pen from the kitchen, a teaspoon if you have a very steady hand) and, quickly otherwise they become gelatinous, retrieve the balls from the oil and gently rinse under running water. Store in refrigerator, remain stable’ for about 8 hours.

For the emulsion of leaking, to prepare just before season paccheri, place all ingredients in a bowl and mix with a whisk until the mixture is very thick and creamy: keep in mind that this emulsion is not stable and, After a few minutes, It tends to separate, This must be freshly prepared.

Cooking for infusion, bring to boil 5 litres of salt water with a spoon of oil, Cook the paccheri in full boiling for 2 minutes, then turn off the heat and let the pasta in the water for other 10-11 minutes.

While the pasta is cooking, toast the sesame seeds and Cook: draw on the plate dust strips of capers, deploy in multiple places the chantilly cream Buffalo mozzarella, make a well in the case of tomato balls, the lemon zest and a few leaves of thyme. Dress the pasta with the emulsion of anchovy sauce and sprinkle with a few toasted sesame seeds. Have 5 paccheri on each plate and serve immediately.

THE PAIRING: Coming from Campania wine that suggest that you combine with this recipe. Is, in particular, from Castellabate, in the province of Salerno, where the farm San Giovanni produces just 3,000 bottles a year of this Fiano, a white man who was born in the sea of Cilento peninsula. Tresinus, This is the name of the wine, It is characterised by aromas of anise, broom and white fruit, fresh taste and great flavor, with a very long finish and floral.

 

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24 comments

Ilaria April 20, 2016 - 15:45

Hello dear :) here I am! :)
Question: the mousse di bufala must rest in refrigerator 3 hours? I wanted to cook it tomorrow night for a special dinner, but I will have 3 hours available. And if I prepare tonight? Lasts about 24 hours? Grazieeeeeeeeeeeeeeeee , a hug,
Ilaria

Reply
Ada Parisi April 20, 2016 - 16:30

Hi Alex, I can't believe you really decided to prepare this recipe for a dinner party! I'm so happy! For the Chantilly mozzarella cheese don't worry, You can prepare it in advance. Just keep in an airtight container, not in contact with air. Obviously, the node is the cream That could release liquid. The limit you may prepare the cream of mozzarella and mix the cream a few hours before. Will you let me know?

Reply
Ilaria April 20, 2016 - 16:44

When choosing your own recipe, I go very instinctively and with this it was love at first sight :) I will let you know certainly   thank you very much!! :*

Reply
Ilaria 21 April 2016 - 09:52

Dinner postponed until tomorrow night… then Saturday I say!! ;) ;)

Reply
Ilaria 21 April 2016 - 12:11

I love your recipes because I enjoy a lot in finding the ingredients so original (at least, for me and for the various clerks on duty :) :)
The call I miss:

– Agar agar : don't trovoooooooo. The isinglass is not good?
– Gelatin in solution: found only fish glue
– Black Sesame: I just find that clear

For "vegetable oil" you mean sunflower or corn? I have sunflower for frying. All right?
Thank you very much indeed :)

Ada Parisi 21 April 2016 - 12:20

I adore you! Then, for sferificare the isinglass is not good, It takes just the agar agar… is irreplaceable. The gelatin is fine for chantilly di bufala, but the gelatin in solution is basically isinglass already dissolved in water (I think it's explained in the post but now control). Sesame okay clear just about aesthetics. I use frying oil is peanut oil, but it's OK sunflower. And kisses

Shamira Gatta February 24, 2014 - 09:18

Golden hands!
This dish is great!!!

Reply
Sicilians creative in the kitchen February 24, 2014 - 10:46

Shamira, heartfelt thanks, coming from you is a huge compliment. I follow you and I observe with admiration your culinary experiments. See you soon, ADA

Reply
Shamira Gatta February 25, 2014 - 09:46

And I admire your!
According to me with this dish you are in Grand Finals, It's fantastic, one of my favorites, It's fantastic, textures, serving suggestions, perfect!!!
I will follow you with passion, you are very good!!!

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Sicilians creative in the kitchen February 25, 2014 - 12:06

Thanks Shamira, I have tried to do with traditional pairings a modern flat. I put passion and I had fun. The final didn't even think about it, but I'd like to be there just to meet you. ADA

Reply
Salt, sugar and cinnamon.. February 18, 2014 - 16:39

ADA, you are a portent! I never tire of telling you! This dish is fabulous, and even if I tell you that in my opinion from profane really live up to great chefs!!! Vist!!!!

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Sicilians creative in the kitchen February 18, 2014 - 17:07

Too good. Kisses, ADA

Reply
Angela February 18, 2014 - 15:49

ADA when I read the title of the post I have already started to smell! Is’ everything beautiful, worthy of a renowned chef, How many new techniques for me, I'm really ignorant about certain things, see me about pastry ok, but other…I'm putting maluccio. Now I reread again, I want to figure out how :). Great dish, really. A greeting

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Sicilians creative in the kitchen February 18, 2014 - 15:52

Angela, Thank you very much! I am appalled at your creations of pastry… A big hug and welcome to my blog! ADA

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Giovanni, Sin of gluttony February 18, 2014 - 15:23

really very nice :) Good luck!

Reply
Sicilians creative in the kitchen February 18, 2014 - 15:42

Thank You John, and welcome. Fingers crossed but the important thing is to participate! A hug, ADA

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Enza February 18, 2014 - 12:28

gorgeous, This whole mozzarella mousse made me crazy now. Good everything, the recipe really does seem fine, but it's mousse is something sublime for me…… Vist Ada!!!

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Sicilians creative in the kitchen February 18, 2014 - 12:39

Enza thanks!!!! The mousse was yummy indeed, and eaten with tomato seemed a caprese in cream! Big hugs, ADA

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Embroidery shortbread February 18, 2014 - 10:29

You baked a masterpiece as always, but this time you've surprised me even more! Good luck to the contest, a kiss Manu

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Sicilians creative in the kitchen February 18, 2014 - 11:25

Hello Manu! Thank you very much! The important thing is to participate, but especially do something good! Kisses, ADA

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Franco February 18, 2014 - 10:14

Very interesting. A curiosity: which texts go to cooking techniques?
Thanks

Reply
Sicilians creative in the kitchen February 18, 2014 - 11:26

Hello Franco, Welcome to my blog. I answered you on Fb, in any case I have documented very online, I have read several books and benefited from the suggestions offered by many chefs with their preparations. See you soon, ADA

Reply
In the kitchen by Eva February 17, 2014 - 23:18

that recipe! all explained very well! I guess I feel the sfericizzazione with agar agar! I'm curious about what! tomorrow I try to super hoping to find it!

Reply
Sicilians creative in the kitchen February 17, 2014 - 23:19

Thanks Eva! If you don't find the super test in an ethnic food store, There you are definitely. And if you have any questions you know I'm always here! One kiss, ADA

Reply

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