Spaghetti and Meatball Cups with Whipping Siphon Parmesan Espuma
These Spaghetti and Meatball Cups with Whipping Siphon Parmesan Espuma take this comfort food appetizer to a new level.
The al dente spaghetti cups have a firm yet soft mouth feel. The cups are filled with marinara-soaked homemade meatballs and then topped with a salty yet airy parmesan-laced whipped cream. Garnished with Italian flat-leaf parsley, these appetizers add sophistication to traditional comfort food.
Spaghetti and Meatball Cups
Ingredients
Cups
- 350 g spaghetti
- 3 large eggs
- 150 g shredded mozzarella
- 75 g grated Parmesan plus more for garnish
- 675 g marinara
- 12 meatballs cocktail size
- 300 g parmesan espuma whipping siphon
Instructions
- Preheat oven to 375 °F. Cook spaghetti until al dente, 8 k- 10 minutes. The noodles will continue to cook in the oven. Drain the spaghetti and run it under cool water.350 g spaghetti
- In a large bowl, toss the spaghetti with 2 beaten eggs and the cheese.3 large eggs, 150 g shredded mozzarella, 75 g grated Parmesan
- Spray a mini muffin pan with cooking spray. Nest the spaghetti inside each well. Using the bottom of a shot glass, firmly press down to help form the nest. If needed, use kitchen tweezers to help form up the sides.
- Bake for 15 minutes or until set. Let cool and press down again with the shot glass to keep the nest shape.
- Heat the meatballs in the marinara sauce in a small saucepan, coating all sides.675 g marinara, 12 meatballs
Assembly
- Place one spaghetti cup on a small appetizer plate. Set the marinara-coated meatball inside the cup. Top with Whipped Parmesan Espuma. Garnish with chopped parsley if desired.300 g parmesan espuma
Notes
Nutrition
De Froid Tip: Add Texture with Foams and Airs
Take your flavor and texture profiles to a new level with foams and airs! When the molecular gastronomy trend became popular, you could find these at high-end restaurants. You will still see these techniques used by top chefs today.
These textures can show up in the most surprising places. I topped a grilled ribeye sandwich in the photo below with horseradish whipped foam. The soft pillow-like texture was a proud match with the smoky, crisped ribeye just off the grill.
The great news is that the products now come in small quantities, and affordable equipment can be found for home chefs. Because of this, we can make these foams and airs for meals and parties right at home!
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