Polenta with Pike Spaghettoni (long pasta) and vegetables crisp

by Thursday, November 3, 2011

If you're hunting for an original version of your beloved spaghetti, Here is the recipe that chef Peter Brunel had designed especially for my book Yellow Gold (Bancarella della Cucina selection 2009). Now that the cold weather really came, like cornmeal, no? I occasionally in place of the Pike I put bacon or sausage and the result is firmer but obviously really intriguing.

For 4 people

For the spaghettoni (long pasta):

gr. 500 di Storo polenta

gr. 250 white flour type 00

gr. 80 of eggs

gr. 60 of egg yolks

gr. 5 Black hop powder

gr. 15 of salt

gr. 50 seed oil

For matching:

2 clean fillet of pike-perch 1 glass of Chardonnay 1 garlic clove gr. 20 extra virgin olive oil Salt and pepper

For crunchy vegetables:

cut with the slicer or mandolina 12 sliced carrots 12 slices of fennel 12 beet slices

12 slices of celeriac

12 sliced onion

Maldon sea salt

rice oil

Proceedings

  • Prepare the mixture for the pasta. roll out the dough on a wooden floor and with the help of a wheel draw of spaghettoni (long pasta).
  • Cut into lozenges the perch and allow it to marinate with gewürztraminer, crushed garlic, salt and pepper to 2 hours, then roast in a pan with oil.
  • Let thicken for 12 hours the vegetables in cold water, dry them lightly and fry them in oil for rice 2/3 minutes. place the chips on a paper towel and let dry in oven at 80 degrees for 40 minutes. Sprinkle with maldon sea salt.
  • At this point, bring water to cook the spaghettoni (long pasta), place in a deep dish, Add Zander and crispy vegetables.
White wine, fruity, soft, persistent Chardonnay or Pinot Blanc; Apple Juice Extractor, carrots and celery, lemon drops

 

 

(from my Yellow Gold, and. Curcu&Genovese)

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