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
Please ignore the kombu (dried seaweed) on the left as I’ve decided not to use it.
Ingredients:
Angel hair pasta aka Capellini pasta
Truffle salt
Truffle oil (black or white)
Chives, cut finely
Chive oil* (see recipe below)
Dried porcini mushroom, soaked in water then finely diced
Caviar (black)
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
Almost done
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.
Shocking the angel hair pasta with cold water.
Drain well.
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.
Seasoning time.
Remember to taste and adjust seasoning accordingly.
Let the pasta marinate in the fridge for up to an hour. To serve, plate pasta and top with a teaspoon of caviar.
I’m feeling generous.
Bon Appétit!
Chive oil:
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.
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