Chef Nicola Dinato, who has been awarded a prestigious Michelin star in the culinary world, works at Feva restaurant in the town of Castelfranco Veneto, Italy, is the author of this special dish. Nicola and her colleagues have been researching for months and developing a unique dish in the hope of creating something that has never been done before.
Unique “crispy air” dish in recent times. (Source: Oddycentral).
The “crispy air” is placed on clouds made of cotton candy. (Source: Oddycentral).
The name may cause some misunderstanding as these deep-fried dishes are actually made from cassava first baked and then deep-fried. However, there is also some atmospheric element involved in the cooking process, or at least one component of the air – ozone.
The chef shared that it is not simply “air frying” . First, the chef must create “clouds” with the main ingredient being tapioca . They will then deep-fry the “clouds” and let them drain.
The most special process to create the “air-fried” pellets is to put the “cloud” in a sealed container and then blow the air containing ozone molecules into it for 10 minutes, which gives the dishes a special scent. After pumping air in, the “air-frying” will be placed on the cotton candy, making them look like floating clouds.