I shall declare today to be Throwdown Thursday! Some might ask – what the heck is a throwdown? Well, I’m happy to explain. Inspired by the popular Food network television program – Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner.
Here at BNF, I plan to recreate some of the restaurants’ signature dishes I’ve tasted and love. Since this is my first throwdown challenge, what better way to start it off with a much sought after dish – Gunther’s Cold Truffle Angel Hair Pasta with Oscietra Caviar? Ok, but I have to be honest here. Since oscietra caviar is like one the most prized and expensive caviar, I’m replacing it with normal caviar…:-P
Angel hair pasta aka Capellini pasta
Truffle oil (black or white)
Chives, cut finely
Chive oil* (see recipe below)
Dried porcini mushroom, soaked in water then finely diced
Cook pasta in a pot of boiling water. I don’t usually say this – but please don’t add salt in the water. Read the cooking time on the package and cook pasta till al dente.
Inspired by: Gunther’s Modern French Cuisine & Food Manna
Drain the pasta immediately and run them under cold water. Alternatively, you can soak them in a bowl of ice water. The idea is to shock the pasta to prevent it from overcooking.
In a mixing bowl, season pasta with truffle salt and generous amount of truffle oil. Add in chives, porcini mushrooms, caviar and about a drizzle of chive oil and toss.
Let the pasta marinate in the fridge for up to an hour. To serve, plate pasta and top with a teaspoon of caviar.
A whole bunch of chives, cut into 3 to 4-inch length (or spring onions if chives are not available)
Dried small shrimps (wash them and drain)
2 cups of olive oil
Heat olive oil in a deep pan and fry the chives and dried shrimps under low heat. When the chives are turning brown, turn off heat and allow to cool. Transfer into a glass jar or container. Store it in a cool place and use it to enhance the flavor in your noodles or pasta.