Fettuccine Burro e Parmigiano with a Molecular Twist

Recipe

Fettuccine Burro e Parmigiano with a Molecular Twist

Parmesan Cloud Fettuccine with Butter Emulsion

4.0 out of 5

In the realm of molecular gastronomy, we take the classic Italian dish of Fettuccine Burro e Parmigiano to new heights. By incorporating innovative techniques, we transform this traditional pasta dish into a visually stunning and texturally unique experience. Get ready to indulge in delicate Parmesan clouds that melt in your mouth, accompanied by a velvety butter emulsion that will leave you craving for more.

Jan Dec
Pasta› Fettuccine burro e Parmigiano
European cuisine› Mediterranean cuisine› Italian cuisine
Cuisine styles› Molecular gastronomy

Preparation time

30 minutes

Cooking time

5 minutes

Total time

35 minutes

Yields

2 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free sodium alginate), Low-carb (in moderation)

Allergens

Milk

Not suitable for

Vegan, Dairy-free, Paleo

Ingredients

While the original Fettuccine Burro e Parmigiano relies on simple ingredients and traditional cooking methods, our molecular gastronomy adaptation introduces a playful twist. Instead of using regular pasta, we create ethereal Parmesan clouds that mimic the texture of fettuccine. Additionally, we enhance the butter sauce by emulsifying it to achieve a silky smooth consistency. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 650 kcal / 2718 KJ
  • Fat: 55g total, 35g saturated
  • Carbohydrates: 10g total, 2g sugars
  • Protein: 30g
  • Fiber: 0g
  • Salt: 1.5g

Preparation

  1. 1.
    Grate the Parmesan cheese finely and set aside.
  2. 2.
    In a saucepan, melt the butter over low heat. Add the heavy cream and stir until well combined. Remove from heat and let it cool slightly.
  3. 3.
    In a separate bowl, dissolve the sodium alginate in water, stirring until fully dissolved.
  4. 4.
    Using a dropper or syringe, carefully drop small droplets of the sodium alginate solution into the calcium lactate bath. Let the droplets sit in the bath for 2 minutes to form solidified Parmesan clouds.
  5. 5.
    Gently remove the Parmesan clouds from the calcium lactate bath and rinse them in cold water to remove any excess calcium lactate.
  6. 6.
    Cook the Parmesan clouds in boiling water for 1 minute to warm them up.
  7. 7.
    Drain the Parmesan clouds and transfer them to a serving plate.
  8. 8.
    Pour the butter and cream mixture over the Parmesan clouds, ensuring they are fully coated.
  9. 9.
    Sprinkle freshly ground black pepper and chopped parsley over the dish for added flavor and garnish.
  10. 10.
    Serve immediately and enjoy the unique molecular twist on Fettuccine Burro e Parmigiano.

Treat your ingredients with care...

  • Parmesan cheese — Use high-quality Parmesan cheese for the best flavor and texture.
  • Sodium alginate — Ensure the sodium alginate is fully dissolved in water to achieve the desired consistency of the Parmesan clouds.

Tips & Tricks

  • To add a burst of freshness, consider incorporating a squeeze of lemon juice over the dish before serving.
  • Experiment with different herbs and spices to customize the flavor profile of the butter emulsion.
  • For a more intense Parmesan flavor, age the cheese for a longer period before grating.

Serving advice

Serve the Parmesan clouds and butter emulsion immediately after preparation to fully enjoy their unique textures and flavors.

Presentation advice

Arrange the Parmesan clouds in a visually appealing manner on the plate, drizzling the butter emulsion over them. Garnish with a sprinkle of freshly ground black pepper and chopped parsley for a pop of color.

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