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Clear Liquid Carbonara 'Amuse Bouche'

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN

Ingredients

Pecorino cheese: 50 gr grated

Guanciale: 150 gr

Black peppercorns: 1 tsp, freshly ground

Egg yolks: 5

To Prepare

To make the liquid carbonara, a zabaglione of pecorino cheese, black pepper broth and roasted guanciale cream is distilled at a low temperature to obtain the classic carbonara flavour. It is then put in a Rotavapor for non-alcoholic distillation to take place.

01.

Prepare a pecorino zabaglione: whipping the egg yolks in a bain-marie adding grated pecorino.

Liquid Carbonara
02.

Roast the guanciale (pig's cheeks) in a pan, keeping the fat.

Guanciale
03.

Prepare a pepper infusion: put water and black pepper in a vacuum bag and cook at 65 ° for 6 hours.

liquid carbonara
04.

Filter.

liquid carbonara
05.

Blend the zabaione with pecorino cheese, with the roasted bacon and the pepper infusion, sift.

liquid carbonara
06.

Put the mixture in a rotavapor and get the distillate.

liquid carbonara

Learn how to make this controversial liquid carbonara by Italian chef Valerio Braschi.

 

Following on from his lasagna served in a toothpaste tube, Braschi continues to play with Italian favourites in ways that have never been dared before. This version of everyone's favourite pasta, which actually is clear and colourless, is served in a shot glass as a savoury aperitif or amuse bouche. 

 

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