Tagliatelle with tomato, crab, Gjetost crema, and scallop Parmesan
At MaryGolds, which opened in Miami’s Wynwood Art’s District in late November, executive chef and partner Brad Kilgore roasts together fresh local tomatoes and imported San Marzano tomatoes to make a concentrated tomato jam “that is the best of both worlds.”
Separately, a crema is made by blending Gjetost, a caramelized Norwegian cheese, with crab stock. That’s combined with the tomato jam and used to sauce hand-made tagliatelle.
It’s garnished with dehydrated scallops, made by soaking the seafood in salt water with Parmesan for a week and then dehydrating it, and grating it over the top, providing a surprising seafood element as what looks like Parmesan cheese.