For the crab mixture, combine all ingredients in mixing bowl and lightly mix with a fork trying not to breakdown the lumps too much. Taste and re-season as needed.
Season the tomatoes with a dash of olive oil, and salt and pepper to taste.
To assemble. Using chopsticks, twirl the pasta into a log and place it off center on the plate. Top it with (optional) micro herbs. Then top it with a
layer of the fluffy parmesan cheese. Place a quenelle of Osetra Caviar (we have Romanian and Blegium) right on the cheese. Form the crab mixture
in a ring mold, ad place them next to the pasta on the plate, top this with another quenelle of caviar. Place a few slices of the seasoned tomatoes on the
plate, and spoon the sauce with olive oil around on the plate.
Chef tips: This recipe will yield more than the needed sauce but it’ll be great for other use and can be frozen for later use. Utilize it as you would a pesto.
For the sauce:
10 -12 each Garlic Scape 1/3 C Toasted Almond 1/3 C Shredded Parmesan 1 T Yuzu juice
1 C baby kale nd spinach mix
Salt and pepper to taste 1/3 C olive oil
For the crab:
1 C Lump Crab
1 t Kewpie Mayonnaise 2 T Chopped Parsley Dash of Yuzu Juice
Salt and pepper to taste
For the dish:
4 C Barilla Angel Hair Pasta (Cooked and chilled)
6 T of the Garlic Scape sauce thinned down with olive Oil
1 C cherry tomatoes, cut in half
1 C parmesan cheese shredded with a
3 oz of Haute osetra caviar
For Haute Caviar, recipe lovingly created by Chef Roy Villacrusis
For the garlic scape, trim the stems of the garlic scapes and remove the bulb and woody ends before chopping. In a food processor, add the scapes, sdd the almonds, cheese, juice of the yuzu and salt and pepper. Process by pulsing
until the mixture begins to break down. Scrape the bowl down. With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Taste and season accordingly before setting it aside. Enjoy with your favorite white or sparkling wine.