HOT DISH
ingredients
35-40g LOUU Confit cherry tomato with herbs
80-100g pasta
1 piece bottarga
appropriate amount hard liquor
40g bread crumbs
1 scallion n or garlic sprout
Directions
Soak the bottarga with your favorite spirit for 15 minutes (remember to turn it over in the middle of the process).
Chiffonade green onions and mince the green part. Separate them for later use.
Add an appropriate amount of olive oil, and fry the bread crumbs over medium-low heat. Add about 15 grams of minced green onion when the color starts to change. Continue to fry until golden brown and set aside.
Grill bottarga over low heat until the surface is slightly charred (use gold mesh, direct heat, or gas torch).
Boil a pot of water (add 1% salt), add the noodles and cook for 8-9 minutes after the water boils.
Heat a frying pan, use a tablespoon of oil from the cherry tomato confit, and sauté a clove of peeled garlic until fragrant.
Remove the garlic immediately after it turns caramel (if there is chilli, also remove it from the pan).
Add about 30g of the white part of the scallion to the pan, turn off the heat, and use the remaining temperature of the oil to soften the scallion.
After the noodles are cooked, add them to a frying pan and stir-fry quickly over medium-high heat. Add 1-2 tablespoons of noodle water and stir-fry until the water dries up. Add 15g of confit cherry tomatoes and turn off the heat.
Put the noodles on a plate, shave enough bottarga as you wish, garnish with green scallions, sprinkle some bread crumbs, and you’re done.
Notes from Chef George:
Do not put the remaining bottarga to waste!
Slice them and pair them with garlic sprouts or pear.
Do not use high heat when frying the bread crumbs. They can get burnt easily.
COLD SALAD
ingredients
15-20g LOUU Confit cherry tomato with herbs
80-100g pasta
1 piece bottarga
50g yogurt
1 lemon
1 scallion or garlic sprout
1 clove garlic
1/4 zucchini
Directions
Soak the bottarga with your favorite spirit for 15 minutes (remember to turn it over in the middle if the process).
Boil a pot of water (add 1% salt), add the noodles, and cook for 8-9 minutes after the water boils.
After the noodles are removed from the boiled water, cool them in ice water for later use.
Grill bottarga over low heat until the surface is slightly charred (use gold mesh, direct heat, or gas torch).
Cut scallions into long sections, grill until the surface is slightly charred, then chop finely.
Add yogurt, 10g lemon juice, garlic, roasted scallion, and mix well in a food processor.
Put the drained noodles and seasoned yogurt into the mixing bowl and mix well.
Grate an appropriate amount of bottarga into the mixing bowl, add tomato and zucchini, grate lemon skin, and mix well.
Season with salt and pepper. Serve on a plate, garnish with bottarga slices, and it’s ready to serve.
Notes from Chef George:
You may add chopped and roasted almonds, pecans, and dried fruits (golden raisins).
You may substitute with mayonnaise for a heavier texture.
Where to buy: Confit cherry tomato with herbs
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