Krpice sa zeljem - Molecular Gastronomy Style

Ingredients

In this molecular gastronomy adaptation, we reimagine the traditional Krpice sa zeljem by deconstructing its components and presenting them in unique and unexpected ways. We incorporate innovative techniques such as spherification, foams, and gels to elevate the dish's texture and presentation. The flavors remain true to the original, but the overall experience is transformed into a multisensory delight. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 200g (7 oz) pasta dough 200g (7 oz) pasta dough
• 200g (7 oz) cabbage, finely shredded 200g (7 oz) cabbage, finely shredded
• 50g (1.8 oz) bacon, diced 50g (1.8 oz) bacon, diced
• 50g (1.8 oz) onion, finely chopped 50g (1.8 oz) onion, finely chopped
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 100ml (3.4 fl oz) vegetable broth 100ml (3.4 fl oz) vegetable broth
• 50ml (1.7 fl oz) heavy cream 50ml (1.7 fl oz) heavy cream
• 10g (0.35 oz) agar-agar 10g (0.35 oz) agar-agar
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 500ml (17 fl oz) water 500ml (17 fl oz) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g, 9g saturated
• Carbohydrates: 35g, 5g sugars
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Prepare the pasta dough according to your preferred recipe or use store-bought fresh pasta.
2. 2.
   Roll out the pasta dough and cut it into thin strips resembling "krpice" (small rags).
3. 3.
   In a pan, cook the bacon until crispy. Remove the bacon from the pan and set aside.
4. 4.
   In the same pan, melt the butter and sauté the onion until translucent.
5. 5.
   Add the shredded cabbage to the pan and cook until wilted.
6. 6.
   Pour in the vegetable broth and simmer until the cabbage is tender.
7. 7.
   In a separate pot, bring water to a boil and add the agar-agar. Stir until dissolved.
8. 8.
   Using a syringe or dropper, drop small droplets of the cabbage mixture into the agar-agar solution to create "cabbage pearls." Let them set for a few minutes.
9. 9.
   In another pot, combine the heavy cream and sodium alginate. Blend using an immersion blender until smooth.
10. 10.
    Using a syringe or dropper, drop small droplets of the cream mixture into a calcium chloride bath to create "cream spheres." Let them set for a few minutes.
11. 11.
    Cook the pasta in salted boiling water until al dente. Drain and set aside.
12. 12.
    Plate the dish by arranging the pasta, cabbage pearls, and cream spheres creatively. Sprinkle the crispy bacon on top.
13. 13.
    Season with salt and pepper to taste.

Treat your ingredients with care...

• Pasta dough — Ensure the dough is rolled out thinly to achieve the desired texture of "krpice."
• Agar-agar — Follow the instructions on the packaging for the correct ratio of agar-agar to liquid.
• Sodium alginate — Gradually add the sodium alginate to the cream while blending to prevent clumping.
• Calcium chloride bath — Prepare a solution of 1% calcium chloride and water to create the bath for the cream spheres.

Tips & Tricks

• Experiment with different shapes and sizes of the cabbage pearls and cream spheres to add visual interest to the dish.
• For an extra burst of flavor, infuse the vegetable broth with herbs or spices before adding it to the cabbage.
• If you don't have access to sodium alginate, you can use gelatin as a substitute for creating the cream spheres.
• Garnish the dish with microgreens or edible flowers to enhance its aesthetic appeal.
• Serve the dish immediately after plating to preserve the textures and temperatures of the various components.

Serving advice

Serve the Molecular Gastronomy Krpice sa Zeljem as a visually striking main course. Encourage your guests to explore the different elements on the plate and savor the unique textures and flavors. Pair it with a crisp white wine or a sparkling water infused with citrus for a refreshing accompaniment.

Presentation advice

Create an artistic presentation by arranging the pasta, cabbage pearls, and cream spheres in a visually appealing manner. Consider using a rectangular plate to showcase the dish's modern aesthetic. Drizzle a touch of olive oil or balsamic reduction around the plate for an elegant finishing touch.