The magic and unique taste of Lapsang Souchong in the recipe from the chef of Venice’s Local Venezia restaurant.
The enveloping smoky notes of Chinese black tea Lapsang Souchong characterize the recipe for spaghetti with black tea proposed by Chef Salvatore Sodano of Local Venezia restaurant.
Lapsang Souchong is one of the most renowned and ancient varieties of Chinese black tea. In Chef Sodano’s dish, the tea’s smoky hints, resulting from drying in contact with the fumes of resinous and fragrant woods, are combined with a strong, full-bodied flavor that goes well with the strength of the curl and the butteriness of the hazelnuts.
The origins of black tea
The discovery of tea goes back many, many years: amid myths and legends, it is said to have been first drunk 5,000 years ago by a Chinese emperor who, thanks to the breeze that dropped tea leaves into his customary cup of hot water, discovered its value.
Over time it was then used as a medicine, became a ritual for many cultures, and to this day is the most widely drunk beverage in the world. Just like wine, there are many varieties and many areas of production that affect the flavor, intensity and aromas.
The recipe for spaghetti with Lapsang Souchong black tea, sea urchins and hazelnut extract.
Ingredients
Spaghetti with Black Tea from Chef Salvatore Sodano
For the hazelnut extract
For the broth
Procedure
To create the hazelnut extract: soak 200 g of hazelnuts in 200 g of water overnight; the next day, using an extractor, produce the cold extract.
For the broth, infuse 20 gr of Lapsang Souchong in 200 gr of water. The spaghetti is cooked in the tea broth and whipped with the hazelnut extract; finish with a sea urchin emulsion and the fine tea powder made from 10 gr of finely blended Lapsang Souchong.