Aldini Style Cold Taglierini in Jalapeño Broth
Home version — chilled taglierini set in a jalapeño–tomato gelée that melts into a spicy soup in the mouth
- Difficulty
- Total time
- 4 h
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentblender, fine sieve, pot, small saucepan, shallow dish
Tastespicy, tangy, light, herby
Ingredients
+ added by Totsuki AI.
Jalapeño broth gelée
- 2 jalapeños, seeded (keep some seeds for more heat) (added by Totsuki AI)
- 4 ripe tomatoes (added by Totsuki AI)
- ½ cucumber (added by Totsuki AI)
- 1 clove garlic (added by Totsuki AI)
- 300 ml vegetable stock, cold (added by Totsuki AI)
- 2 tbsp olive oil (added by Totsuki AI)
- 1 tbsp lime juice (added by Totsuki AI)
- 1 tsp salt (added by Totsuki AI)
- 6 g gelatin powder (added by Totsuki AI)
Pasta
- 200 g taglierini, or thin tagliatelle (added by Totsuki AI)
- 1 tbsp olive oil (added by Totsuki AI)
- basil leaves, to taste (added by Totsuki AI)
- 8 cherry tomatoes, quartered (added by Totsuki AI)
Method
- 1
Blend the jalapeños, tomatoes, cucumber, garlic, stock, olive oil, lime juice and salt until smooth. Strain through a fine sieve, pressing well.
- 2
Sprinkle the gelatin over 3 tbsp of the liquid and leave for 5 minutes, then warm gently until dissolved. Stir into the rest of the broth.
- 3
Pour into a shallow dish and chill for at least 3 hours until just set.
- 4
Cook the taglierini in well-salted water until al dente, then cool in iced water, drain and toss with the olive oil.
- 5
Twirl the pasta into nests in chilled bowls. Spoon the broken gelée around and over, then add cherry tomatoes and basil. It turns back to a cold, spicy soup as you eat.
Tips
- Use 4 g of gelatin for a softer set that melts faster; agar will not melt in the mouth, so avoid swapping it in.