Penne Rigate di Farro Monograno Felicetti with baked peppers, aubergine cream, green apple

Chef: Norbert Niederkofler
Cooking time:
1:00
Difficulty:
Hard

Ingredients - Serves 4

BAKED PEPPERS
  • 4 red peppers

  • red Madras curry

  • 2 gas charges for the siphon

  • 1l liquid nitrogen

AUBERGINE CREAM
  • 2 aubergines

  • 15 g. basil

  • 15 g. verbena

  • 30 g. Extra Virgin Olive oil

GREEN APPLES
  • 600 g. Granny Smith green apples

  • 2 g. xanthan gum

PENNE RIGATE DI FARRO
  • 320 g. Penne rigate di Farro Monograno Felicetti

  • Iodized coarse sea salt

  • 10 g. Extra Virgin Olive oil

Preparation

BAKED PEPPERS
  • Peel the peppers, remove the seeds and centrifuge them.

  • Strain and put into the siphon, together with two gas charges.

  • Siphon the peppers in a bowl containing the liquid nitrogen.

  • Wait 1 minute and then drain: you will obtain some red popcorns.

  • Store them in the freezer.

AUBERGINE CREAM,
  • Peel and char-grill the aubergines, brush-coating them with oil.

  • Let them cool down for 10 minutes in a covered casserole.

  • Puree the grilled aubergines in a blender with oil, basil and verbena. Season to taste.

GREEN APPLE
  • Centrifuge the apple without peeling it.

  • Boil half of apple juice, thickening it with the xanthan gum.

  • Add the remaining juice and let it cool in the refrigerator for an hour.

  • Puree with a blender.

PENNE RIGATE DI FARRO
  • Cook the penne in plenty of salted water.

  • Drain the penne and stir them in a pan together with the aubergine cream.

  • Dress and finish with dots of green apple gel and the red pepper popcorns.