Fettuccine in Florentine sauce – vegan

Early Preparations

• Prepare the sodium alginate solution:

  Mix the water with the sodium alginate in the blender for a few minutes until homogeneous. Transfer to an airtight container and refrigerate for at least an hour to remove the bubbles. Remove from the refrigerator early enough so it will reach room temperature. (The alginate solution can be prepared a few days in advance).
• Boil water for pasta. In the meantime prepare the sauce.

Cream and spinach sauce

• Melt the butter over a medium-low flame.
• Add crushed garlic and fry for a few seconds until a delicious smell is obtained.
• Add the chopped spinach, mix well and sauté for 2-3 minutes until it reduces slightly in volume.
• Add coconut cream, brewer's yeast flakes, soup powder (optional), salt, pepper and nutmeg. Cook for about 5 minutes. If too thick add water gradually. Taste and adjust seasoning.

Fettuccine

• Cook the fettuccine according to the manufacturer's instructions – until an al dente texture is obtained; Filter into a pot: Place the strainer on an empty pot and strain over the fettuccine* see note
• Mix for pasta a teaspoon of olive oil and cover with a lid (above the strainer); That way the warm water underneath will keep our pasta warm.
• Add the fettuccine to the sauce and mix gently with two spoons; Cook for 2-3 minutes. Keep warm, or heat slightly prior to serving.

Yolk Sauce

• In a small bowl mix milk and water and set aside.
• In another small bowl mix all the dry ingredients, except the black salt, and set aside.
• In a small saucepan, melt the butter over a low heat.
• Add the dry ingredients except the black salt and mix well.
• Add the water and milk gradually while stirring, increase to a medium-low heat.
• Cook until simmering, or until it reaches the desired consistency. If the mixture is too thick, add a little water gradually. Remove from heat.
• At this point you can add annatto oil gradually until the desired color is obtained. Please note that even without Annatto you will get a beautiful yellow color. Annatto oil gives the yolk a yellow- orange hue.
• Cool the mixture for 2-3 minutes.
• Add black salt and mix well

Calcium chloride solution

• Pour the water into a bowl so you can work comfortably.
• Add the Calcium Chloride to the bowl and mix well until the calcium chloride dissolves. Set aside.

Sodium Alginate Solution

• If you haven't done it earlier – take out the sodium alginate solution from the fridge at least an hour in advance – so that our precious yolks don't catch a cold 😉

Double Spherification

Early preparations

• Transfer the yolk sauce to a measuring cup with a spout – like OXO – it will be more convenient.
• Arrange side by side the Calcium Chloride bowl, the Sodium alginate bowl, and the rinse bath.
• Make sure to have at hand: a measuring spoon, 2 standard spoons and a .timer

Creating The Yolk Membrane

• dip a measuring tablespoon in the Calcium Chloride solution; Then pour into a tablespoon of the yolk sauce – this will make it easier for us to shape a yolk; immerse the spoon in the Calcium Chloride solution gently, vertically –so that the face of the spoon is turned upwards, for 30 seconds (this is why you need the bowl – more ergonomically comfortable); Turn the spoon gently (when it is inside the solution) and gently release it from the yolk.

  After about 20 seconds, turn it carefully to make sure the yolk is evenly coated. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon – it will turn over like a fetus in the womb (sorry for the image, I couldn't help it 😉
• Leave the yolk in the calcium chloride solution for another 10-40 seconds; It is not recommended to leave it in the calcium solution for more than a total of one and a half minutes.
• It requires some practice– but don't worry – after several attempts, you, too, will catch the technique –I promise!
• Using a standard spoon carefully remove the yolk from the calcium chloride solution, Make sure to drain the rest of the calcium chloride solution from the spoon, so that only the yolk will remain in the spoon without any liquids, then transfer it to the Sodium Alginate solution. After about a minute turn the yolk carefully so that the yolk is evenly coated with the solution. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon until the yolk flips over.
• !Leave the yolk in the solution for a total time of 2-3 minutes – no more.
• Please note: it's essential to keep the time to maintain the texture of the yolk – otherwise, it may thicken/harden too much. On the other hand, too short will not be enough to create a sufficiently durable membrane.
• Gently transfer the yolk, using a spoon to the pre-prepared rinsing bath, to rinse off the rest of the excess solutions. Carefully turn to wash it from all sides.
• Remove, the yolk, with the help of a spoon from the water and serve. If not served immediately, keep the yolks in the water bath; It is not recommended to leave them in the water for more than an hour – they may lose their texture.

For Serving

• Put fettuccine on a pasta plate, making sure each diner gets a generous serving of the delicious sauce.
• Using two spoons, form a dimple in the center of each plate and gently place egg yolk, which we created earlier.
• Add parmesan, ground black pepper and some lemon zest; Now you can ❤️finally prick the yolk and enjoy