Infinite Ingredient Drop Dish
Ingredients: Long pasta, Quail eggs, Tarragon, Jerusalem artichoke, Smoky pork sausage · 60 min cook time · 700kcal · ₩35,500
Ingredients
200g Long pasta, 6ea Quail eggs, 10g Tarragon, 200g Jerusalem artichoke, 150g Smoky pork sausage, 5g Fenugreek, 100g Mozzarella cheese, 187ml Champagne, 2ea Baby biscuits, 5g Salt, 30ml Oil, 1l Water
Instructions
1. Boil the long pasta in salted water until al dente, then toss with a little oil and set aside. Alternatively, fry the spaghetti to get some color, then cook using an absorption method.
2. Prepare quail eggs; one chef plans to cook them and make a scotch egg, while the other is hesitant.
3. Chop the tarragon. Incorporate it into the dish, being mindful of its strong flavor.
4. Peel and chop the Jerusalem artichokes. One chef plans to dice them finely and cook them in a pan with water, possibly stock or cream, to make a 'ratatouille' with spaghetti.
5. Break up the smoky pork sausage and fry it to create lots of surface area for browning.
6. Taste the fenugreek to understand its bitter profile and consider how to incorporate it without overpowering the dish.
7. Utilize the mozzarella cheese, possibly with the Jerusalem artichoke 'ratatouille'.
8. Incorporate the champagne into the dish. One chef immediately adds a baby biscuit with champagne.
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