Red Pepper Macaroni

Savoury recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Red Pepper Macaroni


    • Frozen vegetable purée 100% : Red pepper - 900g
    • Mineral water - 800g
    • Salt - 6g
    • Agar agar - 40g
    • Gelatin - 16g
    • Soy sauce - 60g

    Cool the Macaroni-kit in an inverted bain-marie.

    Place all the ingredients in a saucepan.

    Mix with a whisk.

    Bring to 90ºC.

    Place in a container where the Macarroni-kit fits.

    At 60ºC, remove the Macaroni-kit from the inverted bain-marie and dry it.

    Dip in the red pepper mixture for 4 seconds.

    Remove and let it set.

    Remove the cylinder-shaped red pepper pieces and make a bias cut to shape the macaroni.


    Serve with:

    Coconut and lemongrass sauce

    Steamed cockles

    Steamed squid

    Fried peanut

    Herb salad: green onion, cilantro, mint, Thai basil, chives

    Lime zest

    In this step

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