ARUGULA SPAGHETTI WITH BALSAMIC CAVIAR

 I DECIDED TO DABBLE BACK INTO THE WORLD OF MOLECULAR GASTRONOMY.  IN THIS EXPERIMENT I MADE AN ARUGULA SALAD SPAGHETTI. TO START THIS PROJECT, I HAD TO MAKE A NORMAL SALAD BEFORE BLENDING THE INGREDIENTS AND ADDING SOME AGAR AGAR, WHICH IS A GELATIN. 

MY SALAD CONSISTED OF ARUGULA, SHALLOTS, PARMIGIANO CHEESE, SALT, PEPPER AND A LITTLE LEMON JUICE. 

I HAD TO PUT MY SALAD AND WATER INTO A BLENDER TO PULVERIZE IT. I THEN HAD TO TAKE MY LIQUID SALAD AND AGAR AGAR AND BRING IT TO A BOIL. ONCE THE POT CAME TO A BOIL I TOOK IT OFF THE HEAT UNTIL IT COOLED DOWN A BIT. WHILE THIS WAS COOLING, I USED PLASTIC TUBING SO THE SOLUTION WOULD ATTAIN THE "SPAGHETTI SHAPE" ONCE INJECTED. 

ONCE THE TUBE WAS FILLED, I PLACED IT INTO SOME COLD WATER TO SET FOR A FEW MINUTES(SECOND PICTURE). GETTING THE SPAGHETTI OUT OF THE TUBE IS THE HARDEST PART. I TOOK A SYRINGE AND "FILLED" IT UP WITH AIR. I THEN HAD TO PUSH THE SPAGHETTI OUT USING THIS EMPTY SYRINGE. AND YES, IT COMES OUT SUPER FAST AND USUALLY DOES NOT STAY IN ONE PIECE.

I WANTED TO MAKE A NICE PRESENTATION FOR THIS DISH SO I HAD LUCKILY MADE SOME BALSAMIC CAVIAR PEARLS JUST ONE DAY EARLIER. I FINISHED THE PLATE WITH A HANDFUL OF THESE CAVIAR PEARLS, SOME SHAVED PARMIGIANO REGGIANO AND A CHERRY TOMATO.

 AS YOU CAN SEE ON A CLOSE-UP PICTURE (BELOW) THERE ARE STILL PIECES OF THE GREENS MIXED IN WITH THE WATER AND AGAR AGAR SOLUTION.

THE TASTE WAS RIGHT ON POINT WITH THE REAL THING.

THANK YOU FOR CHECKING IN

 AND STAY TUNED FOR SOME MORE 

DINNERS AND EXPERIMENTS 

COMING SOON. 

-DICEY