Ingredients:
Black Caviar Lentils
Squid ink
Saffron
Splash of White Wine
1 White onion
A couple cloves of Garlic
Bay Leaf
2 Shallots
Little neck clams (soaked prior to episode in salt water for 24 hours)
Baby squid
Tapioca Chips (recipe to follow)
Tapioca Chip:
250 ml Tapioca Pearls
2 L Water
1 Tsp Kosher Salt
1 TBSP squid ink
Method:
1. Cook the tapioca pearls in the water until translucent
2. Strain excess water
3. Lightly blend with a hand blender (about 2 or 3 pulses) you still want some texture of the tapioca pearls
4. Add squid ink, and salt
5. Spread on a silk mat
6. Dehydrate until dry
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.