Ingredients - Serves 4

BAKED PEPPERS

• 4 red peppers

• red Madras curry

• 2 gas charges for the siphon

• 1l liquid nitrogen

AUBERGINE CREAM

• 2 aubergines

• 15 g. basil

• 15 g. verbena

• 30 g. Extra Virgin Olive oil

GREEN APPLES

• 600 g. Granny Smith green apples

• 2 g. xanthan gum

PENNE RIGATE DI FARRO

• 320 g. Penne rigate di Farro Monograno Felicetti

• Iodized coarse sea salt

• 10 g. Extra Virgin Olive oil

Preparation

BAKED PEPPERS

• 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.

AUBERGINE CREAM,

• 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.

GREEN APPLE

• 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.

PENNE RIGATE DI FARRO

• 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.