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Rigatoni

With smoked mascarpone, yuzu and sea lettuce

Smoked mascarpone Sea lettuce Debic
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Ingredients

For 10 servings

Smoked mascarpone

400 ml Debic Cream Plus Mascarpone

300 g wood chips

Mascarpone and yuzu sauce

1 kg Rigatoni

400 ml Debic Cream Plus Mascarpone

30 g Parmesan cheese

30 g yuzu juice

2 g salt

Pasta cooking water

Sea lettuce powder

100 g sea lettuce

Preparation

Smoked mascarpone

Fill a smoker with the wood chips and smoke at cold temperature the Debic Cream Plus Mascarpone for 30 minutes.

Mascarpone and yuzu sauce

Bring the cream to a boil and mix in the Parmesan cheese and salt.

Cook the pasta al Dente and add to the sauce.

Add the yuzu juice and if necessary add a bit of cooking water from the pasta.

Sea lettuce powder

Desalinate the lettuce in running water, drain it and put it in a dryer at 45°C for about 4 hours.

After this time pass everything to thermomixer to obtain a fine powder.

Assembly

Plate the pasta and sprinkle with sea lettuce powder and garnish with the sea bananas.

Optionally garnish with flowers and lemon powder.

Recipe tags Smoked mascarpone Sea lettuce Debic yuzu Cream Plus Horeca

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