Gluten-free is no longer a mystery word. Restaurants, diners and food enthusiasts everywhere know what it means and how to deal with it. Even Verdad recently created menu additions for guests with celiac disease. In fact, chef Nick Farina utilized molecular gastronomy to develop a few new items that have taken his euro-Latin menu to a whole new level. Gluten-free shrimp noodles and molecular “scallops” are the first dishes to emerge from Farina’s innovative mind.
He delved into this process by setting out to create a gluten-free noodle dish for the increasing number of diners suffering from celiac disease. “I researched and learned how to use the protein bonding enzyme transglutaminase to make gluten-free noodles out of shrimp,” said Farina. “The shrimp noodles tasted better than any other noodle that I’ve ever eaten in my life, so I put them on the menu immediately. We’re serving a ton of them to diners who don’t even have gluten allergies.” Farina’s shrimp noodles are served with a fish fume broth, piquillo peppers, zucchini, squash, eggplant and lemon grass for $14.
Verdad’s new molecular “scallops” are unquestionably the most innovative example of Farina’s new molecular bonding technique on the menu. Chef Farina purees freshly shucked Atlantic sea scallops and wraps the scallop mousse and bonding enzyme in plastic wrap, placing U 16 shrimp an inch and a half from each other, then refrigerates the composition overnight. The “scallops” are then cut to order, seared and served alongside roasted baby Brussels sprouts, fennel and carrots for $16.
Practicing a gluten-free lifestyle or not, you’ll want to keep an eye out for more molecular innovations on Verdad’s menu as Farina continues to integrate new ingredients and combinations.
Learn more about Verdad Restaurant & Tequila Bar by visiting www.verdadrestaurant.com.
Photographs courtesy of Verdad.
