An intricate dish of spaghetti made of eggs and sugar complimented by a light tomato sauce and sardines marinated in olive oil and garlic.
For the pasta:
Mix the salt with the sugar, place the egg yolks to marinate for about 4 to 5 hours, then wash under running water
Place the egg yolks between two sheets of oven proof paper and with the help of a rolling pin flatten them uniformly to a thin layer
Take away the paper and pass the sheet through the spaghetti setting on the pasta machine
For the tomato sauce:
Brown the garlic, the onion julienne and the tomatoes. Sauté and allow to cook on medium heat for about 10 minutes. Pass through chinois, bring to boil and for every litre of tomato sauce add 8g of agar agar
Refrigerate, and then whisk obtaining a creamy texture
For the Sardines:
Place the boned sardine fillets under a marinade of olive oil, sardine brine, vanilla and coarse salt
Refrigerate for 1 hour
Place a spoon of the tomato cream on a plate
Toss the spaghetti in a pan with little oil and place on top of the tomato cream; add the marinated sardine fillets cut in half on top, the confit tomato and some fried basil leaves
Finish with some white bread, crumbed and tossed in a pan with a little butter
Dress with a little oil from the sardine marinade
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
Trending This Week