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After a long break, Cooknvibe is definitely back with a light recipe, perfect for the season and quick to make without skimping on taste and aesthetics.
For this appetizer we will use the black radish as leaves of ravioli. The circular shape, transparency and crunch make it a perfect element to receive the creamy crab stuffing spiced with chives, capers and Cayenne pepper.
The ravioli are served with thin stripes of asparagus whose taste goes very well with crab, I chose green asparagus which has a more flavour and fruitiness than other varieties.
We finish the dish with a basil oil that will visually have an effect on the plate with its vibrant color.
For the basil oil, in boiling water cook the basil leaves for 20 seconds to soften them and immediately immerse them in ice water to keep the green bright.
In a blender add the basil and mix by pouring the oil into a drizzle. Keep the oil in the fridge.
Boil lightely salted water and cook asparagus for 3 min, immerse it immediately in ice water to stop cooking. Drain and set aside
In a small bowl, add the cream cheese to the crab (drained), chopped capers and chives, add the cayenne pepper mix and salt to your liking.
With the mandolin, finely cut radish slices and asparagus stripes.
Put 1 tsp of the stuffing in the middle of a slice of radish and cover with another slice to form the ravioli.
For the plating arrange the slices of asparagus by crossing them, salt, pepper. Place the ravioli between the spaces, add 1 tsp of lumpfish eggs on each and add drops of basil oil.
Ingredients
Directions
For the basil oil, in boiling water cook the basil leaves for 20 seconds to soften them and immediately immerse them in ice water to keep the green bright.
In a blender add the basil and mix by pouring the oil into a drizzle. Keep the oil in the fridge.
Boil lightely salted water and cook asparagus for 3 min, immerse it immediately in ice water to stop cooking. Drain and set aside
In a small bowl, add the cream cheese to the crab (drained), chopped capers and chives, add the cayenne pepper mix and salt to your liking.
With the mandolin, finely cut radish slices and asparagus stripes.
Put 1 tsp of the stuffing in the middle of a slice of radish and cover with another slice to form the ravioli.
For the plating arrange the slices of asparagus by crossing them, salt, pepper. Place the ravioli between the spaces, add 1 tsp of lumpfish eggs on each and add drops of basil oil.