As a pioneer of avant-garde cuisine and inspiration for countless chefs around the world, Albert Adrià shares one of his healthiest and most signature summer recipes with us.
PARMESAN IS ONE THE KEY INGREDIENTS IN THIS RECIPE.
03
SOY/PESTO
Ingredients:
For the pesto
· 120g basil
· 2 cloves of bleached garlic (previous preparation)
· 40g of toasted pine nuts
· 100g of mild olive oil
· 40g of grated Parmesan
For the soy spaghetti
· 400g of soybean sprouts
For the blanched garlic
· 2 cloves of garlic
Others
· Tablespoon of extra virgin olive oil
· Crispy Parmesan (base recipe)
Parmesan cheese is one of the key ingredients in this recipe.
Elaboration:
Order: Spaghetti, blanched garlic, pesto and plating.
Soy spaghetti
1. Bring a saucepan with salted water to boil. Once it does, add the bean sprouts and leave for 1 minute.
Blanched garlic
1. Put the garlic in a saucepan with cold water and bring to the boil quickly. Drain and chill.
Pesto
1. Bring a saucepan with water to boil. Once it boils, add the basil leaves and leave for 30 seconds. Remove and cool quickly in ice and water. Drain well and blend with the rest of the ingredients.
Plating
1. In a bowl add the bean sprouts, the pesto sauce, a dash of olive oil and grated Parmesan to taste.
2. Mix well and serve in individual bowls.
