Cold Truffle Capellini with Abalone and Black Roe

🧂 Ingredients

• 1 big canned abalone

  I used New Moon brand
• 100 g capellini pasta

  or angel hair pasta
• 2-3 tbsp white truffle oil

  and 1-2 tbsp for garnishing
• 2 tbsp black roe

  and 1-2 tbsp for garnishing
• ⅛ tsp freshly crushed black pepper
• ½ tbsp salt
• Water

  for boiling pasta
• Ice

  for ice bath

Instructions

• 1 Open the can of abalone. Drain off the brine, keep the brine for other uses.
  Cover and chill the abalone in the fridge until ready to serve.
• 2 Boil a pot of water over high heat. Once the water boils, add 100g capellini
  pasta, make sure pasta is full submerged into the boiling water. Add 1/2 tbsp
  salt and stir well. Continue to let it boil on high heat until al dente.
  
  Note: Gently press the pasta into the water, taking care not to break the pasta.
  Follow the boiling timing indicated on the pasta packaging. You should also do a
  bite test every now and then to make sure the pasta is cooked al dente.
• 3 Immediately remove from the water and transfer the pasta into an ice bath. Let
  it soak in the ice bath for about 1 minute until the pasta is chilled.
• 4 Transfer the chilled pasta into a mixing bowl. Add 2-3 tbsp white truffle oil
  [https://amzn.to/3jwRCKH], 1/8 tsp black pepper, 2 tbsp black roe
  [https://amzn.to/3I6ghjA]. Mix well.
  
  Note: Do a taste test and add more truffle oil and black roe if desired.
• 5 To plate the dish. use a pair of thin tongs or chopsticks, dish out the pasta
  and roll it within a small bowl.
  
  Cover the the bowl with the serving plate.
  
  Turn the plate over with one hand holding the bowl.
  
  The capellini pasta should sit nicely on the serving plate.
• 6 Top with the chilled big abalone.
• 7 Garnish with more black roe and white truffle oil.
  
  This dish is best served chilled.

Nutrition Info