Semi-whole semolina Linguine Cooked in Karkadè with Taleggio Foam and Red Berries
Ingredients
For 2 people:
- 180g semolina linguine
- 30g karkadè infusion
- 20ml alchermes
- 3g coarse salt
- 30g butter
- 30g red berries (currants, raspberries, wild strawberries)
- 2g unsweetened cocoa powder
- Fresh herbs (thyme, marjoram, oregano)
Preparation
- First, prepare the taleggio foam. Heat the cream to 40°C, then turn off the heat and infuse the taleggio in pieces with salt and pepper.
- Blend everything and strain through a fine mesh sieve.
- Let it cool, then pour into a foam siphon and charge with one or two cartridges.
- Prepare the linguine by tying each portion at the ends with kitchen twine.
- Cook the pasta for about 9 minutes. Drain the pasta and keep it tied, then place it in a pan with melted butter and some of the red berries.
- Toss vigorously, adding the aromatic cooking water, and mix well.
- Wrap the pasta in an embrace and remove the twine.
- Plate the linguine with the taleggio foam in the center, dust with a little cocoa powder, and garnish with the remaining red berries and some fresh herb leaves.
If you don't have a siphon, prepare a béchamel sauce with:
- 13g butter
- 13g flour
- 125ml milk
- 50g Taleggio DOP
then blend the taleggio and add it to the béchamel.
