Fresh Angel Hair Pasta, American Caviar, English Cucumber, Creme Fraiche
Recipe courtesy Chef Jamie Lynch, 5Church Charlotte
3 oz. fresh angel hair pasta,
3 oz. Kombu Dashi
1 oz. grated Parmesan cheese
1 oz. unsalted butter
.5 oz. fresh American caviar
1 oz. English cucumber julienne
1 oz. creme fraiche
1 Tblsp. minced chives
Cook the angel hair pasta in salted boiling water for 2 minutes then strain. In a sautee pan bring the dashi and butter to a simmer. Stir in the parmesan cheese. Add the pasta and glaze in the kombu broth. Toss the cucumber with the pasta and remove from heat. Season with salt and pepper.
Twirl the pasta into a bowl so that it stands up like a nest. Buzz the creme fraiche with an immersion blender to incorporate some air. Place a small spoon of the foam over the pasta. Place a dollop of caviar on top of the foam and sprinkle the entire dish chives.
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