4 red peppers
red Madras curry
2 gas charges for the siphon
1l liquid nitrogen
15 g. basil
15 g. verbena
30 g. Extra Virgin Olive oil
600 g. Granny Smith green apples
2 g. xanthan gum
320 g. Penne rigate di Farro Monograno Felicetti
Iodized coarse sea salt
10 g. Extra Virgin Olive oil
Peel the peppers, remove the seeds and centrifuge them.
Strain and put into the siphon, together with two gas charges.
Siphon the peppers in a bowl containing the liquid nitrogen.
Wait 1 minute and then drain: you will obtain some red popcorns.
Store them in the freezer.
Peel and char-grill the aubergines, brush-coating them with oil.
Let them cool down for 10 minutes in a covered casserole.
Puree the grilled aubergines in a blender with oil, basil and verbena. Season to taste.
Centrifuge the apple without peeling it.
Boil half of apple juice, thickening it with the xanthan gum.
Add the remaining juice and let it cool in the refrigerator for an hour.
Puree with a blender.
Cook the penne in plenty of salted water.
Drain the penne and stir them in a pan together with the aubergine cream.
Dress and finish with dots of green apple gel and the red pepper popcorns.