America's Culinary Cup
Baker:
Season:
Week:
Challenge Type:
Cappellini, Basil Emulsion & Crab
Country: Italy.
Round: Noodle.
Matt: "What you have in front of you is a fresh-made cappellini finished with a basil emulsion, parmesan mousse along the outside, some toasted pine nuts, some piccadilly crab, and a little bit of basil buds."
Matt (context): "I chose Italy. The noodle dish I'm making — deconstructed basil pesto, if you will. I'm making a basil emulsion with parmesan mousse, toasted pine nuts, and jumbo lump crab. I'm not feeling a lot of confidence at the moment. I might be going home."
Asma: "I loved it. Absolutely wonderful. And it tasted as if it was healing you from within."
Kwame: "I wish there was more crab because the crab added sweetness to it. That really rounded out the dish."
Padma: "You know, to me, it had enough crab. I thought your cappellini was impeccable." Score saved Matt — he finished safe.
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