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Spaghetti “Cilbir” Cooked in Tomato Extract with Garlic Yogurt and Poached Egg

  • First Courses
Yusuf Gülyiyen's recipe for Pasta World Championship 2016

Ingredients: Per 4 servings

  • 7 oz tomato consommé
  • 10 cups water
  • 3 anise, (star/stellato)
  • lb sun dried tomatoes
  • 4 oz chicken broth
  • lb spaghetti
  • 4 oz cherry tomatoes
  • ½ lb asparagus
  • 7 oz yogurt
  • 4 eggs
  • ¾ oz butter
  • 1 oz olive oil
  • 1 oz watercress
  • 1 oz aromatic herbs, (Germogli di Amaranto/Amaranth sprouts)
  • 1 oz basil, (Germogli/Sprouts)
  • 1 clove of garlic
  • 1 ¾ oz cane sugar
  • 1 ¼ oz vinegar
  • salt and pepper to taste
  • chili pepper to taste


In 2.5 quarts of water add the star anise, chicken broth, brown sugar, dried tomatoes and boil for 20 minutes.
Boil the pasta in this water.
Grate the garlic inside the yogurt.
Mix together and add a little water.
Place into the syphon.
Blanch the asparagus and cherry tomatoes.
Season with salt and pepper.
In a small pot, boil some water and add the vinegar.
Poach the eggs inside the water for 1 minute.
Mix the cooked pasta with the tomato consommé in a pan 
Add the tomatoes and asparagus, yogurt and one poached egg on top, then finish with another layer of yogurt.
Decorate with the various types of sprouts.